Coccoi e Corcoriga

Coccoi e Corcoriga is a Sardinian squash flatbread.

Bake: 45 min | Yield: 1 large flatbread

Equipment

• Cheese grater
• Mixing bowl
• Spatula
• Large baking sheet
• Parchment paper
• Basting brush
• 11 x 17 inch jellyroll pan

Ingredients

• 1/2 large butternut squash, peeled and seeds removed
• 1 large zucchini
• 1/2 large onion
• 4 or 5 fresh basil leaves, torn
• Chopped parsley (about 1 tablespoon or to taste)
• 1/2 cup grated Parmigiano-Reggiano cheese, or to taste
• 3 tablespoons tomato paste
• 2 tablespoons extra virgin olive oil + extra for drizzling
• Salt
• Freshly ground black pepper
• About 1 2/3 cups all-purpose flour, adjusted as needed

Instructions

1. Grate the squash, zucchini and onion with a coarse cheese grater. Combine the vegetables in a large mixing bowl. Add a few torn basil leaves and the chopped parsley, cheese, tomato paste and olive oil. Season with salt and pepper to taste. Mix all together wooden spoon.
2. Heat oven to 395 degrees F.
3. Gradually mix flour into the vegetables until the mixture becomes thick and sticky, but not wet. It should be damp enough to hold together but you shouldn’t see liquid when you press down with a spatula.
4. Line an 11 x 17 inch jellyroll pan with parchment paper. Brush the paper lightly with olive oil, then spread the veggie mix evenly so that it covers the pan from corner to corner. Drizzle a little more olive oil over the the flatbread and bake it until it becomes crispy on top. The cook time will vary depending on how damp your “dough” is, but it can take up to 45 minutes.
5. Let the flatbread cool for a few minutes, then cut into square pieces and serve warm or at room temperature.