Scarpaccia
Scarpaccia is a traditional cake from Versilia made with zucchini. The name comes from its shape: originally it was not round and regular as it is made today, but flat and spread out in rectangular pans, leaving the edges jagged, like worn-out shoe soles. There is a salty version, typical of the inland areas, especially Camaiore and Massarosa, and a sweet version, typical of Viareggio, which is the one we propose.
Ingredients
- White zucchini 250 g
- Eggs (organic) 1
- Sugar 85 g
- Butter 25 g
- Flour 00 75 g
- Baking powder 4 g
- Whole milk 65 g
- 1 vanilla pod
- 2 basil leaves
- Extra virgin olive oil
How to make
Wash and dry the zucchini and cut off the ends. Cut into very thin slices. Melt the butter in a small saucepan over a very low heat.
In a large bowl, add the egg and sugar. Beat well with a whisk until the mixture is almost white. Add the melted butter (now cold), milk and flour sifted with baking powder.
Knead the mixture until smooth and homogeneous. Add the seeds of one vanilla bean and mix.
Add the zucchini and continue to mix with a spoon.
Grease and flour a 22-inch diameter baking pan, pour in the mixture and level the contents with the back of a spoon.
Bake in a fan oven at 180° for 5 minutes, then lower to 160° for 40 minutes.
Remove from oven and serve.
