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Zucchini and potato scarpaccia

Scarpaccia is a recipe from Tuscany, Italy, a simple but delicious zucchini and potato cake with Parmesan cheese.

12 K 5/5 (2 reviews)

1 hour 30 min. difficulté

Easy

5.20 €

18 people

10 Ingredients

Last modified on: October 16^th 2024

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For 18 people, you will need:

1 1 kg 500 g courgette
2 1 kg 500 g potatoes
3 3 onions
4 660 g flour
5 750 g water
6 6 tablespoons herbes de Provence
7 3 tablespoons paprika
8 salt
9 pepper
10 150 g Parmesan (Parmigiano Reggiano)
Total weight: 5,070 grams

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

Metric

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Times for this recipe

Preparation: 40 min.

Cooking: 50 min.

All in all: 1 hour 30 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 15 min.

Vegetables

Prepare 1 kg 500 g courgette.

Peel, wash and dry 1 kg 500 g potatoes.

Peel and wash 3 onions.

Stage 2 - 3 min.

Process zucchini, potatoes and onion in a food processor or mandolin to make thin slices.
You can also slice with a knife, but of course this will take longer.

Set aside.

Preheat your oven to 200°C (390°F).

Stage 3 - 3 min.

The dough

In a bowl, sift 660 g flour.

Stage 4 - 3 min.

Add cold 750 g water and whisk to obtain a smooth, pancake-like mixture.

Stage 5 - 3 min.

Add 6 tablespoons herbes de Provence, 3 tablespoons paprika, salt and pepper and mix again.

Stage 6 - 3 min.

The mixture

Pour the vegetables into the bowl, season with salt and mix thoroughly.

Stage 7 - 3 min.

Spread the mixture in an even layer on a sheet of baking paper laid out on a baking sheet.

Stage 8 - 3 min.

Grate over 150 g Parmesan (Parmigiano Reggiano).

Stage 9 - 50 min.

Bake for approximately 50 minutes at 200°C (390°F).

Stage 10

Enjoy hot or cold.

Remarks

You can replace the parmesan with another cheese, such as pecorino.

Scarpaccia" means "old shoe" in Italian, but it's also a recipe with many variations: milk instead of water, extra eggs, zucchini on its own, and so on.

Keeping: 1 or 2 days in the fridge, protected by cling film.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	160 RDI=60 %	840 RDI=80 %	100 RDI=20 %	4,880 RDI=240 %	20,450 RDI: 240 %
Per 100 g	3 RDI=1 %	20 RDI=2 %	1 RDI=0 %	100 RDI=5 %	400 RDI: 5 %
Per person	8 RDI=3 %	50 RDI=4 %	5 RDI=1 %	270 RDI=10 %	1,140 RDI: 10 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten, Milk

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