Crispy vegetable schiacciata, a simple and tasty one-dish meal, perfect for an everyday dinner or as an appetizer on special occasions. The recipe is extremely easy: it’s made with just a few ingredients and simple steps and is ideal for the whole family. I used potatoes, carrots, water, flour and a pinch of creativity. It’s easy, quick and very tasty, but not only that. This savory rustic dish is also nutritious and versatile. You can personalize it with your favorite ingredients, such as grated cheese and aromatic herbs. A tip: to make it even crispier I used cornmeal. Sprinkling it on the base of the pan before spreading the mixture will make this schiacciata even crispier and more appetizing. Now let’s head to the kitchen together, because the crispy vegetable schiacciata will be ready in a click!
If you are interested in other tasty rustic recipes, also read:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 35 Minutes
- Portions: 6 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 250.04 (Kcal)
- Carbohydrates 36.51 (g) of which sugars 2.25 (g)
- Proteins 10.37 (g)
- Fat 7.81 (g) of which saturated 3.63 (g)of which unsaturated 1.96 (g)
- Fibers 2.38 (g)
- Sodium 636.26 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 carrots
- 2 potatoes
- 1 1/2 cups all-purpose flour
- 2/3 cup water
- 1 cup grated Parmesan cheese
- 2 tablespoons extra virgin olive oil
- 1/2 cup cornmeal
- salt (to taste)
Tools
- Bowl
- Baking Pan
- Cutting Board
- Knife
- Grater coarse holes
Steps
To prepare the vegetable schiacciata, first clean the vegetables. Peel the potatoes and carrots and rinse them under running water to remove any dirt. Pat them dry with paper towels and grate them using a coarse grater. Season with salt, cover with plastic wrap and let rest for 15 minutes.
Then take back the vegetables and add the flour, the water, the oil and 3/4 cup (about 80 g) of the grated cheese taken from the total, and mix. Line the baking pan with parchment paper and spread a little oil on the surface and 1/4 cup of cornmeal taken from the total. Pour the mixture into the pan and spread it evenly, leveling the surface well. To help with this step, you can place a sheet of parchment paper on top and roll out the mixture lightly with a rolling pin. Then distribute the remaining grated cheese, the remaining cornmeal and a little more oil.
Bake in a preheated oven at 392°F in conventional (static) mode for 30 minutes and then 5 more minutes under the grill until the surface is golden. As soon as it is golden, remove from the oven, let cool slightly and cut into diamond shapes before serving.
Storage and tips for the vegetable schiacciata
The vegetable schiacciata can be prepared in advance and stored in a cool, dry place for 1 to 2 days, in a container with a lid.
FAQ – Questions and Answers for the vegetable schiacciata
What can I substitute for the carrots and potatoes?
Alternatively, you can use any other vegetables you prefer. This recipe is very versatile and can be customized with the ingredients you like best.
