Ingredients
Zuchini
1 kg
Carrots
2
00 flour
240 gr
shallot
1
Extra virgin olive oil
2 THE
sale
qb
Baby
qb
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Extra virgin olive oil
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Vegetable coccoi is a simple and tasty recipe, typical of Sardinia, called coccoi and birdura in the local dialect. The name literally means “vegetable bread”: it is in fact a dough based on vegetables, flour, oil and salt, generally consumed as an appetizer , perfect at the start of a lunch with vegan guests and sure to win over even the most demanding omnivores.
Preparing it to serve is very simple : just grate the zucchini, shallots and carrots, mix them with the flour 0, the extra virgin olive oil and a pinch of salt and spread the uniform mixture obtained then on a baking tray lined with greaseproof paper and cook in convection mode for 30 minutes at 190 °C. Once it’s ready, all you have to do is cut it into squares to place on a tray and you’re done.
The result is a sort of thin focaccia without yeast, soft at the heart and crunchy on the surface: it is ideal for serving with pecorino or traditional goat cheese, for spreading with hummus, sauces and savory mousses, and for stuffing with various cold pieces, even vegetables, for a trip out of town, a picnic or a savory snack .
You can also prepare the vegetable coccoi in advance and heat it briefly in the oven just before serving, for a spontaneous aperitif with friends; it can be kept in the refrigerator for up to 2 days, well closed in an airtight container or wrapped in cling film.
Learn how to prepare vegetable coccoli with step-by-step instructions and advice. If you liked this recipe, also try the coccoi prena, the pane carasau and the pardulas, typical of Ogliastra.
How to prepare plant-based coconut
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