Scarpaccia is a crunchy polenta flatbread that cleverly uses seasonal courgettes and other summery toppings. Anyone who has grown courgettes knows that at peak season, you must get inventive with the abundance. This Italian classic, similar to farinata and a distant cousin of pizza, is a perfect solution.
Thinly sliced courgettes are degorged by tossing them in sea salt to extract their juices. The flavourful liquid is then used to make a batter, which is reunited with the courgettes before baking into a thin, crisp slice. Zucchini or courgettes are a type of summer squash that grows prolifically, often inundating even amateur horticulturists.
Those who don't grow their own still benefit from seasonal abundance, as the price of courgettes drops to more affordable levels. The recipe calls for 500g courgettes, 500g new potatoes, sea salt, one onion, fresh rosemary, 150g wholemeal flour, 50g polenta, and olive oil. Finely slice 100g each of courgettes and potatoes, grate the rest, and degorge for an hour.
Mix the grated vegetables with sliced onion, herbs, flour, and polenta, then stir in 120ml of the reserved juice to form a thick batter. Spread on a lined baking tray, arrange sliced vegetables on top, drizzle with olive oil, and bake at 240C for 45-55 minutes until golden and crisp.
