This can be a must-try recipe. Severely. This Sardinian “flatbread” is made virtually solely of greens, with solely a small quantity of flour added to carry all of it collectively. Sounds boring, however the style is extremely scrumptious. Give this Italian flatbread recipe a shot, and nobody you serve it to will consider how wholesome it’s!
Coccoi e Corcoriga | Italian Squash Flatbread Recipe
The way to Make Flatbread from Greens
Coccoi is made up largely of grated greens, held collectively right into a thick paste with somewhat little bit of flour, cheese, olive oil and tomato paste. It’s then unfold on a baking pan and cooked till crispy.
The elements beneath are for the standard recipe, because it’s mostly present in Sardinia, however the cool factor about this dish is that the essential approach works with virtually any sort of vegetable you could grate. The subsequent time you will have some veggies within the fridge you’re unsure what to do with, take into account making this scrumptious vegetarian deal with!
Suggestions for Making the Finest Vegetable Flatbread
Whereas we record an approximate quantity of flour beneath, the quantity you might want can fluctuate considerably, relying on how watery your greens are. The very best factor to do is to combine in somewhat little bit of flour at a time till you obtain a “dough” that’s damp sufficient to carry collectively properly, however undoubtedly not moist. For those who press a spatula into the combination, you shouldn’t see liquid collect round it.
Finally, you possibly can regulate the feel to your liking. The drier your combine is, the crispier and firmer it would come out when baked (and the faster it would cook dinner). If you’d like a softer flatbread, be happy to maintain the “dough” somewhat extra moist and add much less flour.
Serving & Storing Coccoi
One of many solely downsides of this dish is that it doesn’t retailer properly, so we suggest consuming it the identical day you make it. To not fear: it’s so yummy, that received’t be exhausting!
As soon as it cools somewhat after baking, you possibly can reduce it into sq. items with some kitchen scissors or a knife. Be at liberty to serve heat or at room temperature. You possibly can eat it with some cheese or different topping of your alternative, nevertheless it’s so scrumptious you actually don’t want so as to add something to have a terrific appetizer or aspect dish.
Watch the Pasta Grammar video the place we make Coccoi e Corcoriga right here:
COCCOI E CORCORIGA RECIPE
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Makes: 1 massive flatbread, in regards to the measurement of a 15 or 17-inch baking sheet
Cook dinner Time: 1 hour
For this recipe, you will have:
14 oz. (400g) butternut squash (about half of a big squash, after peeling and eradicating the seeds)
1 massive zucchini
1/2 massive onion
4-5 recent basil leaves
Chopped parsley (about 1 tbsp, or to style)
1/2 cup (50g) grated Parmigiano-Reggiano cheese, or to style
3 tbsp (45g) tomato paste
2 tbsp additional virgin olive oil, plus additional for drizzling
Contemporary black pepper
About 1 2/3 cup (200g) all-purpose flour, adjusted as wanted
A big baking sheet
Start by grating the squash, zucchini and onion with a rough cheese grater. Mix the greens in a big mixing bowl. Tear in a couple of basil leaves and add the chopped parsley, cheese, tomato paste and olive oil. Season with salt and pepper to style. Combine all along with a spatula.
Preheat an oven to 395 levels F (200C).
Step by step combine flour into the greens till the combination turns into thick and sticky, however not moist. It ought to be damp sufficient to carry collectively however you shouldn’t see liquid once you press down with a spatula.
Line a big, rectangular baking pan with parchment paper. Brush the paper calmly with olive oil, then unfold the veggie combine evenly in order that it covers the pan from nook to nook. Drizzle somewhat extra olive oil over the the flatbread and bake it till it turns into crispy on high. The cook dinner time will fluctuate relying on how damp your “dough” is, however it will possibly take as much as 45 minutes.
Let the flatbread cool for a couple of minutes, then reduce into sq. items and serve heat or at room temperature.
Need extra beautiful vegetable aspect dishes? Try our favourite: Eggplant Caponata. Trying to make use of up some extra squash? Attempt our Sicilian Candy & Bitter Squash recipe!