If Anglo-Saxon desserts often include vegetables in the dough of desserts – just think of cakes with beetroot, rhubarb and zucchini bread – here it is not so common. Yet, there is a small Tuscan city that has definitely welcomed zucchini with eggs, sugar and vanilla: the viareggina shoe, simple and ancient. Defined as a poor dessert, it tells of the grandmothers who at the end of the day brought this “cake” to bake in the bakers’ ovens, closed but still hot. Her name, “shoe”Derives from its shape: originally it was not round and regular as is done today, but flat and stretched out in rectangular trays leaving the edges jagged… just like worn shoe soles.
There perfect recipe it is really easy to replicate, but only if you respect the fundamental rule: choose the first ones spring zucchini. Let’s deepen in the gallery.
Scarpaccia viareggina: the perfect recipe
Ingredients for a 22 cm diameter mold
Spring courgettes 250 g, caster sugar 85 g, flour 00 80 g, 1 medium eggs, milk 60 g, butter 25 g + a little for the mold, 1 berry vanilla, 1 drizzle of extra virgin olive oil, powdered sugar to taste, yeast for desserts 4 g optional
Method
To make the viareggina shoe, start with courgettes. If necessary, remove the flower to keep it aside and use it in other recipes, then wash them well and remove the ends. With a mandolin – recommended tool, in this case – slice the vegetables to obtain very thin slices that are all the same. In a bowl, beat the egg together with the sugar and the internal seeds of the vanilla bean; obtained a light and fluffy mixture, add the milk and melted butter at room temperature.
Incorporate the flour, and possibly the yeast, sifting it. Lastly, the sliced courgettes. Grease and flour the mold and pour the mixture into it, leveling the surface and completing with a thin layer of extra virgin olive oil. It is cooked in two stages, in a preheated static oven: the first 15 minutes at 200 ° C, then a further 45 minutes at 180 ° C – one hour of cooking in all. Once ready and cooled, decorate it with a thin layer of icing sugar.
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Source: Vanity Fair
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