Croccarella from the garden is a real speciality: courgettes, courgette flowers and onions are the queens of this dish, wrapped in a thin and, of course, crunchy base that whets the appetite.
Use organic and zero kilometer vegetables to ensure a round taste and full well-being.
You will bring to the table a genuine and healthy dish, rich in vitamins and mineral salts, vegetarian and very fragrant.
Perfect for a packed lunch , but not only, it opens a dinner with old friends in a sumptuous way, accompanied by a sparkling and aromatic white wine. You will enchant your guests, even those with the most difficult and refined palate.
Curious to find out how to proceed? Let’s begin!
Croccarella from the garden: ingredients and preparation
For this vegetarian flatbread, get:
- zucchini, 160 g
- courgette flowers , 8
- onion, 1
- type 00 flour , 250 g
- water, 315 ml
- salt, 2 tsp
- pepe, qb
- olive oil, qb
- grated parmesan or pecorino, 30 g
- breadcrumbs, to taste
Preheat the oven to 200°, line a 30 cm diameter pan with the special paper, wet it and squeeze it to make it adhere better to the bottom and edges. If you prefer, you can grease it and sprinkle it with breadcrumbs.
Prepare the batter by mixing the water, flour and grated cheese in a large bowl . Mix well with a hand whisk.
Rinse the vegetables under the tap, dry them and thinly slice the courgettes with a mandolin, cut the onion into slices, remove the pistil and the base from the courgette flowers and break them manually.
Dip all the vegetables in the batter and smooth out the dough.
Transfer it to the cake tin, level the surface with the spatula and grease it with a drizzle of oil, sprinkle a little breadcrumbs and bake for 50 minutes. After this time, set 230° and continue cooking for another quarter of an hour.
Enjoy your meal!