Firstly, I do not know how to pronounce schiacciata. Secondly, the internet has confused me if this is a schiacciata or not. The idea is that it is an Italian flatbread filled to the brim with vegetables and freshly grated parmesan. You know, like Iraqi iroog bread, but without the meat or lamb fat.
Fair warning; there seem to be as many variations are there are vegetables (and vegetable combinations), and I sense a danger of obsessing over them soon. This version is a sweet potato one. See you soon, courgette, butternut squash, onion, and many more versions.
600g grated sweet potato
80g freshly grated parmesan
200g flour
300g cold water
salt and pepper
3 Tbsp olive oil, plus extra
1 tsp dried herbs
Method:
Combine all ingredients in a bowl.
Line a baking sheet with parchment paper and spread the mixture to less than 1 centimeter thick.
Bake in a preheated oven for 30 to 40 minutes until the edges are crispy brown and the entire sheet is sturdy and dry.
Cut into squares and enjoy while still hot.
صحة و عافية
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