Italian pie scarp

This Italian Pie hailing from Tuscany. Despite the fact that skarpacchia is a vegetable pie (it is made from zucchini), it tastes sweet and quite unusual. The recipe for this original pie is the Country of Soviets.

Italian pie scarp

To prepare eight portions of this pie we need:

• flour from soft wheat varieties - 500 g


• fresh small zucchini ("baby") - 500 g


• Milk fat content of 6% - 100 ml


• granulated sugar - 100 g


• olive oil - 50 ml


• baking powder - 10 g


• basil - 5-6 leaves


• chicken eggs - 2 pcs.


• vanilla sugar - 1 tbsp.


• salt - 0.5 tsp.


• butter for mold lubrication

The oven is heated to 190 ° C. Form for baking size 40x20 cm grease with butter. Basil leaves are washed with cold water, dried with a paper towel and finely chopped.

Zucchini cut into very thin slices and put in a strainer or colander, salt and leave for about an hour, so that the zucchini came out extra moisture. Dry the zucchini with a paper towel.

Now we prepare the dough. In a bowl or any other convenient dish we sift the flour and baking powder. In the middle we make a deepening, we break into it two eggs, we pour out milk and olive oil, we pour out sugar and vanilla sugar.

Knead the dough for 10 minutes usinga wooden spoon or a food processor. The properly prepared dough should be homogeneous, without lumps. We connect the chopped basil leaves with zucchini, add to the dough and gently mix.

We put the finished dough in a greased form, evenly distributing it, and bake for 30-40 minutes until the surface of the pie blushes. The Italian pie is ready for Scarpacia!

Bon Appetit!