POTATO & ZUCCHINI SCARPACCIA
PREP TIME: 20 MINS + DRAINING TIME
COOKING TIME: 45 MINUTES
SERVES: 16
INGREDIENTS
400g zucchini
400g Spud Lite potato
1 small brown onion, roughly grated
2 cloves garlic, crushed
3/4 cups plain flour
1/4 cup polenta
1 1/2 cups Pecorino cheese, grated
2 teaspoons lemon thyme, chopped
1 teaspoon lemon zest
1/2 cup olive oil
Salt flakes and freshly ground black pepper
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.
YOU MIGHT ALSO LIKE…
Pot Roast Lamb with Pomegranate, Baby Potatoes, Chickpeas and Spinach
POT ROAST LAMB WITH POMEGRANATE, BABY POTATOES, CHICKPEAS AND SPINACHPREP TIME: 20 MINS + MARINATING TIMECOOKING TIME: 6 - 8 HOURSSERVES: 8INGREDIENTS 2kg boneless lamb shoulder (approximately 3kg bone in) 2 teaspoons olive oil 8 pink shallots, peeled 750g bag baby...
Potato, Mushroom & Garlic Bake
POTATO, MUSHROOM AND GARLIC BAKEPREP TIME: 20 MINUTESCOOKING TIME: 1 HOUR, 15 MINSSERVES: 6INGREDIENTS 1.5kg bag Spud Lite potatoes, thinly sliced 1 tablespoon olive oil 2 large field mushrooms, thinly sliced 100g button mushrooms, sliced ¼ cup chopped sage...
Vegetable and Barley Soup
VEGETABLE AND BARLEY SOUPPREP TIME: 20 MINUTESCOOKING TIME: 1 HOUR, 15 MINSSERVES: 6INGREDIENTS 1 tablespoon olive oil 1 large brown onion, peeled and diced 2 cloves garlic, crushed 100g pancetta, finely diced 1 large carrot, peeled and diced 2 celery sticks,...