The Italian name for this savoury cake is 'Scarpaccia viareggina salata' and it originates from Tuscany. As the name suggests, this cake has to be flat as a shoe (scarpa in Italian), and therefore perfectly crisp.
6 small zucchini
8 to 10 zucchini blossoms, internal stems removed
1 red or white onion, finely diced
5 or 6 leaves fresh basil, finely diced
1 tablespoon freshly chopped parsley
200g plain flour
150g cornmeal (or fine semolina)
150ml water, or as needed
salt and pepper, to taste
extra virgin olive oil, to taste
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Preheat oven to 200 degrees C. Lightly oil a baking tray.
Slice the zucchini into rounds and the zucchini blossoms into strips.
In a large bowl, mix zucchini, zucchini blossoms, onion, basil and parsley.
In another bowl, whisk the eggs, flour, cornmeal, salt and pepper together with a fork. Add some water (about 150ml), a little at a time, until you reach the consistency of a creamy batter. If it's too runny, add a bit more flour.
Mix the batter with the vegetables then stir well. Pour the mix into the prepared baking tray, spreading it out evenly. Drizzle a little olive oil over the top and season with salt.
Bake in the preheated oven for 40 minutes or until the top is golden brown.
Remove from oven, allow to cool slightly before slicing into squares. Serve hot or warm, with a fresh green salad.
The secret for a great scarpaccia is to have a flat and crisp cake. Therefore, pick a large baking tin or dish and spread the mix all over. This way, the scarpaccia will be "al suolo" as Tuscans say, meaning literally "on the ground" or really flat.