The rustic Tuscan Camaiorese scarpaccia is basically a thin and very flavorful wafer of zucchini sliced very thinly with a minimal amount of flour added and little else.
The scarpaccia recipe is easy and very good and can be an appetizer or an excellent dish even at room temperature.
Reading on Wikipedia, the scarpaccia is a traditional recipe from the Lucca area with two versions, the savory one from Camaiore and the sweet one from Viareggio.
It is a traditional country recipe and clearly has many different versions passed down in every Tuscan family.
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The cucurbita pepo or zucchini is a water-rich vegetable imported to Europe after the discovery of America in the 1500s.
There are many ways to use zucchini, and we can make an appetizer, a main course, a dish, a side dish, and even a dessert, and its basic aroma pairs with many other ingredients.
To make the Camaiorese scarpaccia it’s essential to have a mandoline or be a samurai and slice zucchini into thin veils… good luck!
POSSIBLE VARIANTS OF THE RUSTIC TUSCAN SCARPACCIA ultra-thin savory tart is to use chickpea flour, which goes perfectly!
We can enjoy it warm cut into squares and accompanied by a sauce like raita!
THE RUSTIC TUSCAN SCARPACCIA is an easy country tradition dish, thin, light, and with a delicious crust!
On the zucchini recipe blog there are a plethora of them, and I leave you with those that have most delighted my palate like:
- Difficulty: Easy
- Cost: Medium
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian Regional
- Region: Tuscany
- Seasonality: All seasons
Ingredients for RUSTIC TUSCAN CAMAIORESE SCARPACCIA
- 17.6 oz zucchini
- 1.8 oz cornmeal
- 1.8 oz flour
- 1/2 onion (I had a red one and used it!)
- 4.6 oz water
- as needed extra virgin olive oil
- as needed pepper
- as needed salt
- as needed grated Parmesan cheese (it doesn't go there, but I added it before baking!)
Tools for RUSTIC TUSCAN CAMAIORESE SCARPACCIA
- Parchment paper
- Brushes
- Pans
- Mandolines
FOR THE PREPARATION OF THE RUSTIC TUSCAN CAMAIORESE SCARPACCIA RECIPE
IMPORTANT NOTICE: PLEASE PROTECT YOUR FINGERS WHEN USING THE MANDOLINE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Line the pan with parchment paper and grease it well with extra virgin olive oil using a cooking brush.
Slice the zucchini very thinly and place them in a fairly large bowl.
Now add the two types of flour, finely diced onion, salt, and pepper.
Mix well, add 2/3 tablespoons of extra virgin olive oil, and the running water.
Pour this mix into the just-greased pan, trying to flatten and make a thin layer of the rustic Camaiorese scarpaccia.
As I mentioned above, even if it’s not an ingredient in the various recipes I’ve read, I added a little grated Parmesan cheese to enhance the taste and crispiness of the scarpaccia sheet baked in the oven.
Bake the Camaiorese scarpaccia at 392°F (200°C) for about 25/30 minutes or according to our home’s oven.
I must confess that I took the photo, checked if it was the Tuscan zucchini scarpaccia in the oven, tasted it, and… ended up eating half of it all by myself!!!!!!!!!!!!!!!!!!
Clearly, I have to say that the scarpaccia is not just good; it’s magnificent!!!!!!!!!!!!!!!!!!!!
Enjoy your meal! Annalisa
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