Italian Broccoli Scarpaccia (Smashed Broccoli Pie)
We created a new type of Italian Scarpaccia with this broccoli version. Scarpaccia is a kind of rustic Italian tart that is thin, crispy and so delicious!
Equipment
- cooling rack
Ingredients
- 2 tbs olive oil, (divided)
- 3/4 lbs (0.34 kg) broccoli florets, small
- 1/2 red onion, sliced
- salt + pepper, to taste
- 1 cup (125 g) flour
- 1/3 cup (53 g) corn meal
- 1/2 tsp each garlic powder, paprika, dried oregano + salt
- 1 cup (235 ml) water
- 2 tbs grated parmesan
- optional garnish: fresh parsley + chili pepper flakes
Instructions
- In a large deep skillet, heat 1 tbs olive oil. Add in the broccoli and onion and saute until charred, about 7 minutes. Season with salt and pepper to taste.
- Preheat your oven to 350℉. Line a 9x13 METAL baking dish with parchment paper and spray with olive oil.
- In a large bowl, whisk together your flour, corn meal, garlic powder, paprika, dried oregano, salt and pepper to taste. Add in the water and 1 tbs olive oil and stir until a batter forms. Throw in sauteed broccoli, onions and mix to combine. Transfer to your baking sheet and spread out to a THIN LAYER. Sprinkle with the grated cheese and extra corn meal, spray with olive oil and bake for 50 -55 minutes. Remove from oven and allow to cool 15 minutes prior to slicing.
Notes
You may also like this Italian Potato Scarpaccia
- If you want to make this dish Vegan, simply sub in nutritional yeast for the parmesan cheese.
- Store leftovers in an air tight container in your fridge up to 4 days.
Calories: 158kcal, Carbohydrates: 11g, Protein: 5g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 1mg, Sodium: 38mg, Potassium: 168mg, Fiber: 3g, Sugar: 2g, Vitamin A: 276IU, Vitamin C: 38mg, Calcium: 63mg, Iron: 1mg
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