Tuscan "Scarpaccia"

Days are passing pretty slowly waiting for the baby to decide to come out. And even though it's hot, and I should be spending days resting my swollen feet, I just can't sit still. Particularly because the alternative to cooking dinner every day would simply be take-away pizza, and I don't find that much appealing in this period... or ever, to say the truth.
On the other hand, thanks God it's summer, plenty of fruit and vegetables really help prepare some simple and yet delicious dishes, from soups to desserts.
I'm a little disappointed with my zucchini plants this year. For the first time in four years since I started my own garden, the zucchini plants look really miserable. So far I've been able to collect just a few zucchinis and flowers. For the rest, they start growing and once they've reached some 5 cm they turn yellow and die.
Considering that zucchini are one my favorite vegetables, this is pretty sad for me.
The recipe I'm sharing with you today is typical for Tuscan cuisine, more precisely the area of Camaiore in Versilia. There's also a sweet version of this dish, but I must say I haven't had the opportunity to try that yet.
This recipe, however, once you try it, might become your favourite zucchini recipe this summer. It's really delicious, simple and quick to prepare. Grab a piece!

Tuscan "Scarpaccia"

* 300 g young zucchini (possibly with flowers)
* 2 scallions
* 2 eggs
* 4 TBspoons flour
* 4 TBspoons grated parmigiano cheese
* 75 ml milk
* 1 clove of garlic
* salt and pepper
* extra virgin olive oil

Cut the zucchini into thin slices. Salt them and place into a colander for 20 minutes so they can lose part of the water.
Rinse them and dry on kitchen paper.
Break the eggs into a mixing bowl. Whisk them with flour. Add the milk diluted with enough water to get 125 ml of liquid. You should get a rather thin batter.
Stir in the zucchini, add the zucchini blossoms (cut into strips), the finely sliced scallions, finely chopped garlic, grated parmigiano, salt and peper to your taste.
Pour everything into a shallow 20-centimeter oiled round pan. Drizzle a little more oil on top.

             

Bake in the oven preheated to 220°C for about 20 minutes or until golden brown.
Serve with shaves of parmigiano.

Scarpaccia Toscana

* 300 g zucchine novelle (possibilmente con i fiori)
* 2 cipollotti
* 2 uova
* 4 cucchiai di farina
* 4 cucchiai di parmigiano grattugiato
* 75 ml di latte
* 1 spicchio d'aglio
* sale, pepe
* olio extra vergine d'oliva

Tagliate le zucchine a rondelle sottili. Salatele e lasciatele in un colino per una ventina di minuti. Poi asciugatele con la carta da cucina.
Se avete dei fiori, tagliateli a strisce e aggiungeteli alle zucchine.
Mescolate in una ciotola le uova con la farina. Diluite il latte con tanta acqua da ottenere 125 ml di liquido e unite alle uova. Mescolate bene per ottenere una pastella liscia senza grumi.
Aggiungete le zucchine e i fiori alla pastella, unite le cipolline tagliate a rondelle sottili, l'aglio sminuzzato, il parmigiano, sale e pepe.
Mescolate bene e versate il tutto in una teglia oleata di 20 cm di diametro. Il tortino dovrebbe avere uno spessore di massimo 1 cm.
Mettetelo a cuocere nel forno già riscaldato a 220°C per circa 20 minuti o finché dorato in superficie.
Al momento di servire, completate il piatto con delle scaglie di parmigiano non troppo sottili.

Toskanska "scarpaccia"

* 300 g mladih zelenih tikvica (po mogućnosti s cvijetom)
* 2 mlada luka
* 2 jaja
* 4 žlice brašna
* 4 žlice naribanog parmezana
* 75 ml mlijeka
* 1 češanj bijelog luka
* sol, papar
* maslinovo ulje

Odaberite mlade tikvice, da nisu veće od 10 cm.
Narežite ih na tanke kolutiće, posolite i ostavite u cjedilu 20-ak minuta da se ocijedi voda iz njih.
Posušite ih na kuhinjskom papiru.
Ako imate cvjetove narežite i njih.
Razmutite pjenjačom jaja s brašnom, pa dodajte mlijeko koje ste razrijedili s toliko vode da dobijete 125 ml tekućine.
Umiješajte u ovo tekuće tijesto tikvice (i cvjetove), na tanke kolutiće narezan luk, usitnjeni češnjak, parmezan, posolite i popaprite po ukusu.
Istresite smjesu u nauljen okrugli kalup promjera 20 cm - visina tijesta neka bude najviše 1 cm.
Polijte s malo ulja po površini i stavite peći u pećnicu zagrijanu na 220°C, oko 20 minuta odnosno dok ne porumeni na površini.
Pri posluživanju dodajte na površinu listiće parmezana.