The ZUCCHINE and CARROT CROCCANTELLA is a rustic recipe, a sort of flat and super crunchy zucchini cake, easy, good and simple to make!
It is very similar to the salty shoe from Camaiore (which in its original version is prepared with courgettes and courgette flowers).
This savory pie is eggfree and yeastfree, it is prepared with simple ingredients such as zucchini, carrots and spring onion, super crunchy on the outside and tender on the inside, ideal as an appetizer.
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   • CROCCANTELLA con FARINA DI CECI alla ...   ALSO TRY THE VERSION WITH CHICKPEAS FLOUR ❗
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INGREDIENTS:
34 people
● 200 g of courgettes
● 150 g of carrots
● 1 spring onion (or 1 small onion)
● 50 g 00 flour
● 50 g cornmeal
● 100 130 gr of water (it depends on how much it absorbs, you must obtain a smooth batter)
● salt
● pepper
● extra virgin olive oil
● fresh rosemary
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Notes:
● Tray dimensions: 30cm x 22cm
● The doses of water are indicative because in any case it depends on how much the flour requires
● You can also make it exclusively with courgettes by replacing the weight of the carrots
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