Zucchini Tart Viareggio Style / Scarpaccia Viareggina
Viareggio is a coastal city famous for its Carnival, where you might sample scarpaccia Viareggina, a delicious slightly sweet zucchini tart and likely ask yourself if it’s a dessert or a savory? It could be both and at one time was served after the meal, but today is thought of more as a snack food. It takes its name from the word scarpa for shoe, because it looks well cooked when taken from the oven, like a well-worn shoe.
- 1 pound small zucchini
- 1/2 cup sugar
- 4 tablespoons unsalted butter, melted
- 1 tablespoon vanilla extract
- 3/4 cup milk
- 1 large egg
- 1/2 teaspoon salt
- 1 cup King Arthur™ Unbleached, All-Purpose Flour
- 2 tablespoons Filippo Berio Extra Virgin Olive Oil
- -2 Butter and flour a 9-x-12-x1/2-inch or a 7-x-11-inch baking dish and set it aside.
- Cut the zucchini into thin rounds. Layer them in a colander and sprinkle salt between each layer. Place a weight such as a 28-ounce can of tomatoes on the zucchini to weigh the slices down. Allow the zucchini to "sweat" for 1 hour. Then rinse and dry the slices and set them aside.
- Preheat the oven to 350 F.
- In a large bowl, whisk together the butter, sugar, egg, and vanilla until smooth. Stir in the milk, salt, and flour to create a batter. Fold in the zucchini.
- Pour the mixture into the baking dish. Drizzle the top with the olive oil.
- Bake for 40 minutes or until a skewer comes out clean when inserted into the center.
- Serve warm, cut into squares.
This recipe was featured on Season 21 - Episode 2112.
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