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
Salt
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!
Coccoi e Corcoriga
14 oz. (400g) 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 (50g) grated Parmigiano-Reggiano cheese, or to taste
3 tbsp (45g) tomato paste
2 tbsp extra virgin olive oil, plus extra for drizzling
Salt
Fresh black pepper
About 1 2/3 cup (200g) 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 395 degrees F (200C).
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.
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.
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.
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!
Ohh, that sounds wonderful!
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.
Oh definitely. They’re so good.
Fantastic idea to bake instead of pan frying. Coccoi e Corcoriga is quick, easy and a perfect make ahead side dish for a gathering.
Yes, they’re not greasy at all!
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. :)
They were so good! I hope you get a chance to try them. I do think the veggies were grated finer.
I love these! Will share your recipe!
Thanks!
I actually checked their video, and I was wrong. They also grated it coarsely and used green zucchini. Now it’s a real mystery! :)
OH! I didn’t know there was a video. Well, interesting. I’ll have to check it out!
I’m glad you found the right recipe! I can’t wait to make there — they are perfect for aperitivi!
They are. And, they’re addictive!
New one on me, looks great, nicely done
So many little hidden food gems in Italy!
this sounds delicious Mimi, and funnily enough I think I’ve made pretty much the same dish without even knowing it was a ‘thing’!
Oh, funny! Well you’re a pro, then!
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. :))
Mary
It all turned out good! The popovers were good, too!
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.
No. They were just veggie tasting!
They’re a perfect little treat with some prosecco or white wine!
You’ll love them! I can guarantee it.
You’re right! And they’re so good.
Definitely great for a party!
I hadn’t either, but I’m glad I had the mixup!
I’ll bet those coccoi are so flavorful!
They are good AND addictive!
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!
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!
You are so welcome!
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.
I know! It was definitely an adventure! And one that was definitely worth it!
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.
I hope you make them – I know you’ll love them!
Oh that’s funny! Cheval and cheveux! (I think) You’re right – the seasoning could really change in this recipe!
It really is a rustic vegetable flatbread!
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.
Yes! And it looks like they’re very busy.
I love this recipe whatever it is called and I am going to male it as soon as I find the butternut squash.
You’ll love it! And it’s so unique.
Oh nice! These were amazing!