Onion scarpaccia
A summer onion version of my viral scarpaccia !
After my viral potato and halloumi scapaccia I am showing you how to do a lighter onion version that is perfect for the summer !
So what is scarpaccia?
It is an Italian savoury tart from the Tuscany region traditionally made with zucchini and zucchini flowers. The original recipe is actually fully vegan although that doesn’t make it less tasty ! It is a one bowl recipe in which you mix the zucchini with some flour, water and rosemary and then bake into a think crispy layer. "Scarpaccia” actually means ugly or old shoe, because once cooked it’s thin as a shoe sole. Although I beg to disagree as I think it looks so lovely and delicious!
🌱Vegetarian
🍽️ 4 portions
Ingredients
1 medium yello onion
20g olive oil
110-120g water
1 tsp salt
135g plain flour
50g grated Parmesan cheese
Method
Peel the onion and using a sharp knife or mandoline slice thinly. Transfer to a bowl with cold water and leave for 5 minutes to soften the onion flavour.
Meanwhile to a bowl add water, flour, oil, grated Parmesan cheese, salt, pepper and thyme Mix well with a wooden spoon until well incorporated and homegenous, it should feel quite thick in texture. Now drain off all the water from your onion and add to the flour mix, while mixing well with a spoon until the onion is well coated.
Take a 25cm cast iron pan (or an oven safe dish) and rub with some olive oil to prevent the mix from sticking later. Alternatively you can put some parchment paper at the bottom. Transfer the prepared mix and spread evenly with a spoon to flatten it. Add a drizzle of olive oil on top and coat with some extra grated Parmesna cheese
Bake in a pre-heated oven at 180C for 40-45 minutes until golden brown on top. Remove from the baking pan, add some extra fresh thyme or grated Parmesan for decoration, slice and enjoy !
FAQS and Tips
You can switch the Parmesan for another hard cheese such as Pecorino, Grana padano or aged cheddar
