La Scarpaccia È Una Torta Salata Toscana Nata Come Ricetta D

• tempo total: 1 hour 2 minutes

Ingredientes

3 zucchinis, thinly sliced with a mandolin

1 onion, thinly sliced with a mandolin

1 tsp salt

1 tsp herbs of your choice (e.g., parsley, oregano, or thyme)

2 tbsp nutritional yeast

3 garlic cloves, minced

1 cup all-purpose flour

1/4 cup cornmeal

1 cup water (use the liquid squeezed from the zucchini and onion)

2 tbsp olive oil

Instruções

Slice the zucchinis and onion thinly using a mandolin.

Place the slices in a colander and sprinkle with 1 tsp of salt. Let sit for 15 minutes to draw out moisture.

After 15 minutes, squeeze the zucchini and onion to remove excess liquid. Reserve the liquid, as it will be used in the batter.

Preheat the oven to 375°F (190°C).

In a mixing bowl, combine the flour, cornmeal, nutritional yeast, minced garlic, and herbs.

Gradually add the reserved liquid to the dry ingredients, stirring to form a smooth batter. Add a little water if needed to reach a thick, pourable consistency.

Fold the squeezed zucchini and onion slices into the batter.

Grease a baking dish or tray with the olive oil.

Pour the mixture into the greased dish and spread it out evenly.

Bake for 30–35 minutes, or until the Scarpaccia is golden and firm to the touch.

Remove from the oven and let it cool slightly.

Slice into squares or wedges and serve warm or at room temperature.