The scarpaccia with potatoes, Tropea onion, and anchovies is a quick savory pie recipe.
There are numerous versions, but the original is Tuscan and is called scarpaccia camaiorese, a thin and crispy pie with zucchini and onions, representing a delicacy rich in history and tradition.
In this pie, vegetables are mixed with flour and water in a bowl and then baked without yeast.
The scarpaccia with potatoes, Tropea onion, and anchovies is excellent both hot and cold, great for an easy dinner surrounded by cured meats and cheeses, and perfect to serve cut into small pieces as an appetizer or starter.
A finger food idea for your savory buffets to share with your friends.
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- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 cups all-purpose flour
- 1/2 lb of potatoes, already peeled
- 1 Tropea onion
- 2/3 cup of water
- 6 anchovy fillets in oil
- 1 tsp of salt
- to taste white pepper
- to taste extra virgin olive oil
Tools
- Mandoline slicer
- Baking pan
Steps
Use a mandoline to grate the peeled and washed potatoes into julienne strips.
Do the same with the onion, combine the two ingredients and mix.
Add flour and water, and mix the ingredients well.
Add salt, pepper, and anchovies cut into small pieces to the mixture, and mix the ingredients.
For baking, use a 10 x 14 inches pan, cover it with parchment paper, and grease it with extra virgin olive oil.
Pour the mixture and spread it evenly.
Season on top with more extra virgin olive oil, bake at 425°F for about 30 minutes.
The scarpaccia with potatoes, Tropea onions, and anchovies is a true Italian wonder made from simple, genuine ingredients from our land.
