Coccoi e Corcoriga

How I discovered this food was an interesting little google journey, resulting innocently enough from a misspelling. I had ordered food via Postmates, a restaurant delivery service, while visiting my daughter. The goodies were from a very good Italian restaurant in Oklahoma City, Oklahoma. We were interested in some antipasti to have with wine.

From the restaurant, Osteria, I ordered a burrata dish, and a meat and cheese platter. Then I came across this – “Coccoli platter with prosciutto, taleggio, and truffle honey”. I googled Coccoli and found this photo.

I got so excited to try something I’d never heard of or seen. When we got our goodies delivered, I laughed when I opened the box of coccoli. They looked like rustic popovers.

Then…… when looking into coccoli more, I realized that I’d googled the word coccoi instead! Coccoli are deep-fried yeasted dough balls, and one day maybe one day I’ll make those, but it’s the coccoi about which I’m really intrigued.

A blog I follow, Pasta Grammar, is where I discovered this recipe I’m offering up with the pretty photo from above. I don’t know why our coccoi look different.

Coccoi is a grated vegetable flatbread from Sardinia, baked in the oven till it’s crispy. The pasta grammar folks are Harper and Eva, and they appear quite busy in Italy with tours. Their blog is very informative.

Coccoi e Corcoriga

14 oz. butternut squash (about half of a large squash, after peeling and removing the seeds)
1 large zucchini
1/2 large onion
4-5 fresh basil leaves
Chopped parsley (about 1 tbsp, or to taste)
1/2 cup grated Parmigiano-Reggiano cheese, or to taste
3 tbsp tomato paste
2 tbsp extra virgin olive oil, plus extra for drizzling
Fresh black pepper
About 1 2/3 cup all-purpose flour, adjusted as needed

Begin by grating the squash, zucchini and onion with a coarse cheese grater. Combine the vegetables in a large mixing bowl. Tear in a few basil leaves and add the chopped parsley, cheese, tomato paste and olive oil. Season with salt and pepper to taste. Mix all together with a spatula.

Preheat an oven to 400degrees F.

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. I only used 1 cup of flour.

Line a large, rectangular baking 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.

Let the flatbread cool for a few minutes, then cut into square pieces and serve warm or at room temperature.

It cuts very nicely. I liked it still warm.

I served it with prosciutto, cornichons, Gruyere, and olives, and will be making coccoi again!


By Published On: May 20th, 202454 Comments on Coccoi e Corcoriga

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. 2pots2cook May 20, 2024 at 6:16 AM - Reply

    This is a beautiful “flat bread”. It also works great with cauliflower and mozzarella: highly recommended !

    • Chef Mimi May 20, 2024 at 6:49 AM - Reply

      Ohh, that sounds wonderful!

  2. Liz May 20, 2024 at 6:24 AM - Reply

    How interesting! I have never heard of this either. I wonder how your dish would compare to the one you tried to order? How did they keep? It makes a big batch.

    • Chef Mimi May 20, 2024 at 6:50 AM - Reply

      We ate them way too fast to find out how they keep, but I imagine they do okay in the fridge. The two breads are completely different, that’s what was so confusing!

  3. Dorothy's New Vintage Kitchen May 20, 2024 at 7:37 AM - Reply

    These look delicious, kind of like a giant supersized fritter but baked instead of fried. This would be wonderful as an appetizer at a large gathering.

    • Chef Mimi May 21, 2024 at 7:34 AM - Reply

      Oh definitely. They’re so good.

  4. Healthy World Cuisine May 20, 2024 at 8:23 AM - Reply

    Fantastic idea to bake instead of pan frying. Coccoi e Corcoriga is quick, easy and a perfect make ahead side dish for a gathering.

    • Chef Mimi May 21, 2024 at 7:35 AM - Reply

      Yes, they’re not greasy at all!

  5. Ronit Penso Tasty Eats May 20, 2024 at 11:28 AM - Reply

    It’s always exciting to discover a new dish. I make fritters from a somewhat similar mixture, so I’m definitely sold on the idea.
    I think the other blog’s version looks different because the vegetables are grated more finely. They also may have used a yellow zucchini.
    In any case, I prefer your version, and will give it a try soon. :)

    • Chef Mimi May 21, 2024 at 7:35 AM - Reply

      They were so good! I hope you get a chance to try them. I do think the veggies were grated finer.

  6. johnrieber May 20, 2024 at 11:33 AM - Reply

    I love these! Will share your recipe!

    • Chef Mimi May 21, 2024 at 7:36 AM - Reply


  7. Ronit Penso Tasty Eats May 20, 2024 at 11:33 AM - Reply

    I actually checked their video, and I was wrong. They also grated it coarsely and used green zucchini. Now it’s a real mystery! :)

    • Chef Mimi May 21, 2024 at 7:36 AM - Reply

      OH! I didn’t know there was a video. Well, interesting. I’ll have to check it out!

  8. aodenwalder May 20, 2024 at 11:53 AM - Reply

    Love this, especially going into summer! Yum!

    • Chef Mimi May 21, 2024 at 7:37 AM - Reply

      They’re a perfect little treat with some prosecco or white wine!

  9. David Scott Allen May 20, 2024 at 12:15 PM - Reply

    I’m glad you found the right recipe! I can’t wait to make there — they are perfect for aperitivi!

    • Chef Mimi May 21, 2024 at 7:37 AM - Reply

      They are. And, they’re addictive!

  10. Bernadette May 20, 2024 at 12:42 PM - Reply

    This look sooo good. I like the use of the vegetables. I can’t wait to make it.

    • Chef Mimi May 21, 2024 at 7:38 AM - Reply

      You’ll love them! I can guarantee it.

  11. Charlie DeSando May 20, 2024 at 1:54 PM - Reply

    New one on me, looks great, nicely done

    • Chef Mimi May 21, 2024 at 7:38 AM - Reply

      So many little hidden food gems in Italy!

  12. The Frugal Girls May 20, 2024 at 2:22 PM - Reply

    YUM! Your Coccoi is such a fabulously fun way to indulge in a fun treat while also getting more veggies!

    • Chef Mimi May 21, 2024 at 7:38 AM - Reply

      You’re right! And they’re so good.

  13. sherry May 20, 2024 at 4:18 PM - Reply

    this sounds delicious Mimi, and funnily enough I think I’ve made pretty much the same dish without even knowing it was a ‘thing’!

    • Chef Mimi May 21, 2024 at 7:39 AM - Reply

      Oh, funny! Well you’re a pro, then!

  14. Mary May 20, 2024 at 9:54 PM - Reply

    What fun. Getting something for a meal thinking you were getting a different choice. I hope what you got was a nice as Coccoi obviously is. Love anything with lots of veg. :))


    • Chef Mimi May 21, 2024 at 7:39 AM - Reply

      It all turned out good! The popovers were good, too!

  15. Tandy I Lavender and Lime May 20, 2024 at 10:57 PM - Reply

    These look so good. Can you taste the butternut?
    We had sone amazing truffle honey in Italy recently and the dough balls you got looked perfect for that.

    • Chef Mimi May 21, 2024 at 7:40 AM - Reply

      No. They were just veggie tasting!

  16. CarolCooks2 May 21, 2024 at 3:18 AM - Reply

    I love the look and sound of these they are a new one for me I love a new dish to try…Great for a party :)

    • Chef Mimi May 21, 2024 at 7:40 AM - Reply

      Definitely great for a party!

  17. beth May 21, 2024 at 4:18 AM - Reply

    these sound right up my alley, and delicious. I’ve never seen or heard of them –

    • Chef Mimi May 21, 2024 at 7:41 AM - Reply

      I hadn’t either, but I’m glad I had the mixup!

  18. Ann Coleman May 21, 2024 at 7:30 PM - Reply

    That sounds delicious! Thanks!

    • Chef Mimi May 22, 2024 at 8:41 AM - Reply

      You are so welcome!

  19. Jeff the Chef May 22, 2024 at 6:27 AM - Reply

    I’ll bet those coccoi are so flavorful!

    • Chef Mimi May 22, 2024 at 8:42 AM - Reply

      They are good AND addictive!

  20. spicedblog May 22, 2024 at 6:39 AM - Reply

    What a fun and unique recipe! I’ve never heard of coccoi, but I’m glad your mistake led to this discovery. It seems like there are equal parts flour and veggies in this recipe – super interesting from the baking perspective!

    • Chef Mimi May 22, 2024 at 8:43 AM - Reply

      I think the oven drying is a key part to these working out so well. They’re not crispy, but they’re definitely not soggy!

  21. Raymund May 22, 2024 at 5:55 PM - Reply

    What a delightful culinary adventure, stumbling upon Coccoi e Corcoriga through a serendipitous misspelling! It’s fascinating how a simple Google search can lead to such delicious discoveries.

    • Chef Mimi May 23, 2024 at 1:59 PM - Reply

      I know! It was definitely an adventure! And one that was definitely worth it!

  22. Pauline McNee May 24, 2024 at 12:08 AM - Reply

    These sound really good Mimi. The pumpkin are really good here at the moment so I’d like to try the recipe with those. Wonderful to have a variety of different edibles to serve on a platter. Such an interesting story. Thanks for sharing this one.

    • Chef Mimi May 24, 2024 at 9:10 AM - Reply

      I hope you make them – I know you’ll love them!

  23. terrie gura May 25, 2024 at 8:20 AM - Reply

    Oh, the difference a letter makes! I remember in high school French class that the letter “a” could be the difference between hair and horses! Hahaha

    These look really tasty, and I’ll bet you could change up the seasonings in all kinds of ways.

    • Chef Mimi May 25, 2024 at 5:34 PM - Reply

      Oh that’s funny! Cheval and cheveux! (I think) You’re right – the seasoning could really change in this recipe!

  24. Velva May 25, 2024 at 9:19 AM - Reply

    I love when inspiration strikes. I have never heard of coccoi but, can see how it would make a lovely Italian addition to antipasti-this reminds me of a rustic flatbread. Love it!

    • Chef Mimi May 25, 2024 at 5:35 PM - Reply

      It really is a rustic vegetable flatbread!

  25. Frank | Memorie di Angelina May 26, 2024 at 10:06 AM - Reply

    Sounds delightful, Mimi! And I’m a big fan of Pasta Grammar from way back. They make a great pair. Didn’t realize they’re now in the touring biz.

    • Chef Mimi May 26, 2024 at 12:03 PM - Reply

      Yes! And it looks like they’re very busy.

  26. Gerlinde de Broekert May 26, 2024 at 11:32 PM - Reply

    I love this recipe whatever it is called and I am going to male it as soon as I find the butternut squash.

    • Chef Mimi May 27, 2024 at 10:26 AM - Reply

      You’ll love it! And it’s so unique.

  27. Anonymous May 28, 2024 at 6:56 AM - Reply

    Just returned from Italy and tried something similar to this. Delicious! I will try your recipe. It sounds wonderful!

    • Chef Mimi May 28, 2024 at 8:16 AM - Reply

      Oh nice! These were amazing!

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