POTATO & ZUCCHINI SCARPACCIA

SERVES: 16

METHOD

1. Preheat oven to 220°C (200°C fan-forced) and line a large baking tray with baking paper.

2. Using a mandolin slice zucchini and potato finely (approx. 1mm thick), keeping them separated.

3. Place zucchini in a bowl and sprinkle over 1 teaspoon salt, tossing until well coated and water appears, before placing in a sieve over the bowl. Leave to stand for 1 hour to allow water to be drawn out. Place zucchini in a clean Chux or tea towel and squeeze tightly over the bowl to remove excess water. Place zucchini between kitchen paper to dry. Reserve 1/2 cup of zucchini water for the batter and top up if required.

4. For the potato, bring a small saucepan of water to the boil. Add potato, bring back to boil and cook for 2 minutes until tender. Drain. Place potato between kitchen paper to dry.

5. Heat 1 teaspoon olive oil in a non-stick frying pan over medium heat. Add onion and garlic, cook for 5 minutes. Remove from heat.

6. In a large mixing bowl combine flour, polenta, 1 1/4 cups pecorino, thyme, zest, olive oil, reserved zucchini water, onion mixture, salt, pepper and 1/4 cup (60ml) water, stirring to form a thick batter. Add 1/2 each of the prepared zucchini and potato, mixing to combine.

7. Spread mixture on prepared baking tray and pressed down firmly before topping with alternate rows of remaining zucchini and

potato. To finish, sprinkle over remaining pecorino cheese. Bake in preheated oven for 40 minutes or until golden and crispy.

To serve, cut into 16 equal pieces.

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