Scarpazza is a vegetable pie associated with the traditional food of Piedmont, Liguria, Lucca and Tuscany yet interpreted differently across the regions. It is known as Scarpazza in Lucca and in Piedmont, and as scherpada and stirpada in parts of Liguria.
Some insist it is a savory pie contained between thin sheets of shortcrust pastry, others that it is an open pie baked with a breadcrumb, butter and cheese crust.
Generally it is a savoury pie, but sometimes it is savoury and sweet, and it is the latter version we offer as a solution.
- 500 g spinach, washed, drained
- 4 eggs
- 200 g leek, sliced thin
- 140 g breadcrumbs
- 100 g Grana cheese
- 50 g currants soaked in warm water, leave for 60 minutes, drain
- 30 g butter
- 30 g walnuts, pounded
- 9 almonds, skinned, coarsely chopped
- 10 g black pepper
- 1 tsp olive oil
- Cinnamon, large pinch
- Salt, large pinch
- Zest of 1 lemon
Sauté leek in oil and a small knob of butter.
Place spinach in a pot, cook and wilt, cool, chop.
Combine leek mixture with the spinach plus 75 g breadcrumbs, 75 g cheese, cinnamon, lemon zest, currants, almonds and walnuts.
Season with black pepper and salt.
Beat the eggs, fold into the spinach mixture.
Grease a 22 cm-24 cm round tray with butter, sprinkle with a thin layer of breadcrumbs.
Carefully spoon the spinach mixture into the tray.
Stir 25 g cheese into 50 g breadcumbs, sprinkle on top of the spinach mixture.
Place several curls of butter on top of the breadcrumb-cheese mixture.
Bake at 210ºC for 25 minutes.