Schiacciata di Zucchine e Cipolle
Directions
- 1Slice the zucchini and onion thin with a mandolin.
- 2Slice the zucchini and onion thin with a mandolin.
- 3Slice the zucchini and onion thin with a mandolin.
- 4In a large bowl, whisk together the flour and water to form a batter.
- 5In a large bowl, whisk together the flour and water to form a batter.
- 6In a large bowl, whisk together the flour and water to form a batter.
- 7Add the zucchini, onion, breadcrumbs, rosemary, salt, and pepper to the batter.
- 8Add the zucchini, onion, breadcrumbs, rosemary, salt, and pepper to the batter.
- 9Add the zucchini, onion, breadcrumbs, rosemary, salt, and pepper to the batter.
- 10Mix well.
- 11Mix well.
- 12Mix well.
- 13Line a baking sheet with parchment paper.
- 14Line a baking sheet with parchment paper.
- 15Line a baking sheet with parchment paper.
- 16Drizzle with olive oil and sprinkle with semolina.
- 17Drizzle with olive oil and sprinkle with semolina.
- 18Drizzle with olive oil and sprinkle with semolina.
- 19Spread the batter evenly.
- 20Spread the batter evenly.
- 21Spread the batter evenly.
- 22Drizzle more olive oil and sprinkle with semolina on top.
- 23Drizzle more olive oil and sprinkle with semolina on top.
- 24Drizzle more olive oil and sprinkle with semolina on top.
- 25Bake at 400°F for 45 min, or until crispy and golden.
- 26Bake at 400°F for 45 min, or until crispy and golden.
- 27Bake at 400°F for 45 min, or until crispy and golden.
Ingredients
- 450 g zucchini
- 450 g zucchini
- 450 g zucchini
- 1 onion
- 1 onion
- 1 onion
- 300 g 00 flour
- 300 g 00 flour
- 300 g 00 flour
- 330 g water
- 330 g water
- 330 g water
- 75 g breadcrumbs
- 75 g breadcrumbs
- 75 g breadcrumbs
- Fresh rosemary
- Fresh rosemary
- Fresh rosemary
- Salt
- Salt
- Salt
- pepper
- pepper
- pepper
- Olive oil
- Olive oil
- Olive oil
- Semolina flour
- Semolina flour
- Semolina flour
Equipment
mandolinlarge bowlwhiskbaking sheetparchment paperoven