RUSTIC AND DELICIOUS ZUCCHINI SCHIACCIATA!
The rustic and delicious baked zucchini schiacciata is a very easy recipe, without yeast, just a batter of water, flour and cheese, a drizzle of oil and many very thin zucchini slices! Don't you already feel like preparing it? For a while I had already seen the recipe for zucchini schiacciata from my friend Ivana, it intrigued me a lot and I must say that I was right! This rustic schiacciata is really very good and appetizing, you can serve it as an appetizer or feast it on dinner! I'll tell you, now that I've tried it I want to make it in a thousand variations, but first I'll test them, I'll be able to tell you later!
Ingredients
400 g zucchini200 g flour400 g water70 g grated cheese parmesan 50 ml extra virgin olive oilsalt and pepperfresh rosemary
Preparation
Wash, dry and trim the zucchini, you will need two or three, it will depend on the size. Slice the zucchini into very thin slices of 1 or 2 millimeters and all of equal thickness. To help you in this sense, you can use a vegetable slicer mandolin or a sharp knife. Stir constantly until all the water is incorporated and finally add 40 ml of oil. This way you will see that the batter for the schiacciata will be smooth and fluid. Dip the zucchini in the batter and mix them together, stirring from top to bottom so that they are all impregnated with the batter. Line the baking sheet or the oven tray (about 30×40) with a sheet of baking paper that overhangs a little. Pour the battered zucchini into the pan, then distribute everything well so that you have the same thickness throughout the zucchini flatbread. Sprinkle the surface of the schiacciata with a drizzle of oil and sprinkle with a few small slices of fresh rosemary. Bake first in the lower part of a preheated oven at 200 ° C in static mode for 20 minutes and then another 15 minutes in the medium-high part until golden brown. If it does not brown enough, operate the grill function for 5 minutes. Finally, take the zucchini schiacciata out of the oven, let it rest for a few minutes, make the portions (you can cut it with scissors or a pizza wheel) and serve. The schiacciata is good hot because it maintains a slight crunchiness at the bottom, but it is also delicious warm or cold. As I told you it is really very versatile!
The rustic and delicious baked zucchini schiacciata is a very easy recipe, without yeast, just a batter of water, flour and cheese, a drizzle of oil and many very thin zucchini slices! Don't you already feel like preparing it? For a while I had already seen the recipe for zucchini schiacciata from my friend Ivana, it intrigued me a lot and I must say that I was right! This rustic schiacciata is really very good and appetizing, you can serve it as an appetizer or feast it on dinner! I'll tell you, now that I've tried it I want to make it in a thousand variations, but first I'll test them, I'll be able to tell you later!
Ingredients
400 g zucchini
200 g flour
400 g water
70 g grated cheese parmesan
50 ml extra virgin olive oil
salt and pepper
fresh rosemary
Preparation
Wash, dry and trim the zucchini, you will need two or three, it will depend on the size. Slice the zucchini into very thin slices of 1 or 2 millimeters and all of equal thickness. To help you in this sense, you can use a vegetable slicer mandolin or a sharp knife. Stir constantly until all the water is incorporated and finally add 40 ml of oil. This way you will see that the batter for the schiacciata will be smooth and fluid. Dip the zucchini in the batter and mix them together, stirring from top to bottom so that they are all impregnated with the batter. Line the baking sheet or the oven tray (about 30×40) with a sheet of baking paper that overhangs a little. Pour the battered zucchini into the pan, then distribute everything well so that you have the same thickness throughout the zucchini flatbread. Sprinkle the surface of the schiacciata with a drizzle of oil and sprinkle with a few small slices of fresh rosemary. Bake first in the lower part of a preheated oven at 200 ° C in static mode for 20 minutes and then another 15 minutes in the medium-high part until golden brown. If it does not brown enough, operate the grill function for 5 minutes. Finally, take the zucchini schiacciata out of the oven, let it rest for a few minutes, make the portions (you can cut it with scissors or a pizza wheel) and serve. The schiacciata is good hot because it maintains a slight crunchiness at the bottom, but it is also delicious warm or cold. As I told you it is really very versatile!
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