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In today’s video, we’re sharing the dish that Eva and I eat the most in our daily, personal lives. That’s not hyperbole; we share this food at least once a week (if not more often), which we can hardly say for any other single recipe.
Is it pasta? Is it pizza? Nope, it’s a humble little vegetable flatbread.
Why the obsession? Because it’s the perfect trifecta of being really healthy, easy to make, and so delicious that you’ll feel like you’re eating junk food.
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SCARPACCIA GUIDE – https://www.pastagrammar.com/post/scarpaccia-healthy-easy-italian-vegetable-flatbread
SA COSTEDDA RECIPE – https://www.pastagrammar.com/post/sa-costedda-sardinian-tomato-flatbread
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48 Comments
Thank you to Lingopie for sponsoring this video! Visit https://learn.lingopie.com/pastagrammar1 to try Lingopie for free today!
Fry it in a pan on stove or fry in oil?
Oh this is the perfect thing to use up some of my abundant garden zucchini! Making it for aperitivo tonight!
People always say 'this is really' easy' and then its all this work. This IS easy and it looks amazing. This is especially relevant to this time when we have all these fresh zucchini.
I have 4 enormous zucchini on my counter. This is perfect
Looks really tasty! Would chickpea flour work as well?
Wow!!! Summertime yum! Tomatoes and basil overload! Also, I was just thinking about my “00” flour staring me in my face!! Tomorrow morning starting at least one of these! Thank you!
THANK you! The SA COSTEDDA will help me use up my garden's tomatoes that have been keeping us STOCKED this year!
I am getting zucchini out of my garden now. I want to try this with sliced as well as shredded to see how they compare
My Ma made this today, and it turned out great. Great texture and super tummy!
Best recipe ever. Thank you so much. So versatile. Served it with borscht topped with goat cheese as I ran out of sour cream. It was use up the vegetables and clean the fridge day. Had only one zucchini so shredded carrots and green pepper to make 200 grams. Had to add a few tbsp. water to make the gooey dough. Ran out of white flour, so substituted 1/2 cup of buckwheat. It was delicious. Crispy on edges and moist in middle. Husband wants leftovers for breakfast. Will be adding extra zucchini on our run to the farm gates this week so as to make this again. Will keep the buckwheat ratio as I like the taste. Think this would work with almond flour too.
I want to watch all their videos, but her voice is like nails on a chalkboard to me.
I just recently found your channel and I really enjoy your work! I am 3rd Italian American who has visited Italy many times and I love the authenticity of what you guys do. I love that there are rules with food and it reminds me of my grandparents. I also just bought your book 🙂
Wowee, these look amazing — and easy! ❤ And we always have random vegs in the crisper just before my next meal plan kicks in, so a great way to use them up other than just another soup – esp in summer. And congrats on the kitchen!!
I am not sure where you guys are from Italy or U.S but here in the States its around 9:30 PM I saw this video got up and made it. My house smells amazing and when the hubby comes home from working 2nd shift the will have an amazing snack. I will serve it with a few slices of ripe garden tomato! Yum! Thanks!
Seriously, I am munching on this right now as I type – this is great! So yummy!
I will try the squash onion one- might do it with the yeast and grate it. Was just thinking about zucchini bread that its that time of the year.
oH YUMMMMM I want to add parmesan and pepper flakes
How do we store leftovers?
you have better flour in Italy
Would love to see a video of the new kitchen soon. Will be trying the tomato flatbread this week.
Can’t wait to make this dish looks fantastic. Also I love your kitchen🤟
Agree it is a concept, as is minestrone and various older dishes. Much has changed : population has grown, some have changed what foods are grown to be able to feed everyone, the amount of land in Italy hasn't changed, some were ok with imports, some wanted to make Italy more self-sufficient, etc. Modern supermarkets, the range and diverstiy of plants people ate changed, people in Italy and elsewhere still forage consuming even more nutrient-rich, higher antioxidant vegetables, herbs, spices, etc. Lower use of herbs and spices such refined French cuisine, loving simple flavors, such different from classical European medicine that balance the self plus has implicit understanding of adapting ingredients for antioxidant effects, etc. One of the main changes that I think is mainly to be able to feed more and isn't great, seemingly Mussolini as instrumental in such : more wheat. So you may think even pasta and so forth, how much wheat you consume is classical or traditional yet maybe not. 🙂
An older way would be everything in one pot : tisana barica. That would be just one concept of combining. Barley bean vegetable soup ; if I make something like such yes I interpret it differently as lots of vegetables, herbs, spices, with some barley and beans. The idea of all in one pot, only water-based boiling, avoiding grilling baking etc I think too is sound, to be followed as much as possible unless for specific reasons, e.g. needing to increase warming effects.
Hippocrates : "ptisane is gentle and soothing / La ptisane è delicata e lenitiva," likely implying it is mild and beneficial. Galen : "barley is the softest of all grains and has a juice which is sufficiently nourishing and very tenacious / L'orzo è il più morbido di tutti i cereali e ha un succo che è abbastanza nutriente e molto tenace", emphasizing its sustaining (tonic) and restorative nature.
Looks delish, but can you use less salt? If so at which phase? Cos all that salt can t be very good for persons suffering from blood Hypertension.
In my country the perfect herb paired with roast potatoes is fennel seed.
Can you exchange the 00 flour/all purpose flour with chickpea flour to make it gluten free?
I live in Liguria and I was wondering what to make with the zucchini flowers I have been seeing everywhere! I'm gonna try this recipe right away, perfect and simple for the summer heat
« A little bit of olive oil » proceeds to add half a glass of olive oil in total 🤣
Glad you didn't poke yourself in the eye with that knife during the tomato recipe
YUMMO!
Can I make it with eggplant? And do I peel the eggplant first?
😋
Beautiful!
We are working out which one of these we are going to make first…
Excellent as always! This looks like something that is so versatile and yet so simple? Why have I never heard of this before? 🙂
Perfect – I have a large amount of zucchini to use. All look delicious – I was looking for something new. Your farinata changed my life previously, now this!!!Who needs pizza! Just ordered your cookbook – can't wait. My grandparents came from Italy at the turn of the 20th century. I have never been, and it's on my bucket list, and ancestry helped us find our cousins in Tivoli. Your channel makes me so happy because it brings Italy to me, I am going through chemotherapy and cannot go to Italy right now.
According to ChatGPT the estimated calories is 270 per serving of this very cool rustic dish you guys made. I must try it
Will be visiting Italy. How to plan/reserve a meal at your restaurant?
woooow, i cant believe this exist and i have not tried this before, because its so easy and delicious.. one of my favourite things in the world is zucchini fritters, but they are so time consuming (grating, spicing, pan frying on both sides, and making many, then baking), and for me sometimes the fritters are either too thick and soggy or too thin and chewy, and its easy to make them too oily too, so its easy to fail the recipe.. But this dish takes me 10 minutes in prep time in total, and the rest is just wait time, and its everything i want my zucchini fritters to be, thank you for this.. i am drowning in zucchinis from my garden, but i am too tired of spending time making fritters!
I'm so glad I found you guys or you found me… My favorite cooking couple 😋❤🎉
just made the zuccini onion bread very nice will make again thought I had all purpose flour…. only had bisquik mix– so came out a little salty. cooked it a hair to long- Will make it again possibly Saturday morning- serve it with a couple of eggs to dunk it into. Did not have basil- had some fresh oregano. tried that. might try mint. Actually- I have some left over kale salad slaw mix- that would be great to dump in.
I found these TUTTOCALABRIA products on Amazon and was wondering what y'all's verdict is about this.
Hi, kind of the same dish is made in my homeland, Bosnia and Herzegovina, althouh mainly with potatoes (all year) or sqwash (in season) One of the favourites that mom's whip up for a quick warm dinner or Sunday breakfast.
These look so easy and incredibly tasty, and I can't wait to try them! It's winter in Australia where I am, so the Sa Costedda may have to wait until I begin harvesting my tomato crop this coming spring and summer (this really calls for sun ripened, preferably home grown tomatoes over the tasteless, commercially grown things they sell) but I can see myself making that a lot once I can get some decent tomatoes. I can get halfway decent zucchinis and good potatoes though, and I'll be making Scarpaccia very soon. Once you roast or sear zucchini, something magical happens to it, doesn't it? I love them raw, steamed or cooked in any way, but pan searing or browning them is my favourite, so I just know I'm going to love the Scarpaccia, both with zucchini or with potato and rosemary, along with other vege combos!
I can see these becoming a regular in my household – thanks so much for these recipes!
La Scarpaccia camaiorese. Buonissima.
I will definitely be a part of my menu from now on. I did mine with grated potatoes and carrots. My very picky eater toddler loved it (and I did too) and it's a way for him to eat healthier food, as I can add other vegetables there, too.
Thank you so much for the recipe!!!
In France, this kind of spatula is also called a "maryse" (which is also a name) 😊
Great video.. love these ideas. Thanks!