Zucchini Tart Viareggio Style - {Scarpaccia Viareggina} Recipe - Cooking Index
Zucchini Tart Viareggio Style - {Scarpaccia Viareggina} Recipe - Cooking Index
Viareggio is a coastal city famous for its Carnival, where you might sample scarpaccia Viareggina, a delicious slightly sweet zucchini tart and likely ask yourself if it's a dessert or a savory? It could be both and at one time was served after the meal, but today is thought of more as a snack food. It takes its name from the word scarpa for shoe, because it looks well cooked when taken from the oven, like a well-worn shoe.
Cuisine: Italian| 1 lb | 454g / 16oz | Small zucchini |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 4 tablespoons | 60ml | Unsalted butter - melted |
| 1 tablespoon | 15ml | Vanilla extract |
| 3/4 cup | 177ml | Milk |
| 1/2 teaspoon | 2.5ml | Salt |
| 1 cup | 62g / 2.2oz | Unbleached all-purpose flour |
| 2 tablespoons | 30ml | Extra-virgin olive oil |
Butter and flour a 9- by 12- by 2 1/2-inch or a 7- by 11-inch baking dish and set it aside.
Cut the zucchini into thin rounds. Layer them in a colander and sprinkle salt between each layer. Place a weight such as a 28-ounce can of tomatoes on the zucchini to weigh the slices down. Allow the zucchini to "sweat" for 1 hour. Then rinse and dry the slices and set them aside.
Preheat the oven to 350 degrees.
In a large bowl, whisk together the butter, sugar, and vanilla until smooth. Stir in the milk, salt, and flour to create a batter. Fold in the zucchini.
Pour the mixture into the baking dish. Drizzle the top with the olive oil.
Bake for 40 minutes or until a skewer comes out clean when inserted into the center.
Serve warm cut into squares.
Note: Small size zucchini have less water, less seeds, and are more tender than larger ones.
This recipe yields 8 servings.
Source:
Ciao Italia at http://www.ciaoitalia.com
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