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!