Scarpaccia (sweet – savory zucchini tart)
- 1 lb zucchini , small
- 3 onions , fresh, thinly sliced
- ½ clove of garlic , smashed
- ½ cup milk
- 4 tablespoons all-purpose flour
- 2 eggs
- 4 tablespoons grated Parmigiano Reggiano cheese
- extra virgin olive oil
- salt and pepper
Thinly slice the zucchini, salt to taste and leave to rest for 20 minutes. In the meanwhile, beat the eggs with flour and diluted milk to make a smooth batter. Rinse the zucchini to remove the salt and dry using straw paper.
Pour the zucchini, onions, cheese and garlic into the batter and stir well. Pour the mixture into a greased oven-dish (thickness must not exceed 0.4 inch). Drizzle with several tablespoons of olive oil and bake in a hot oven (425° F).
Cook for about 30 minutes, to obtain a firm and golden pie. Serve the pie with a generous sprinkling of grated cheese.