How to Make Coccoi e Corcoriga | Italian Vegetable Flatbread Recipe
Updated: Mar 18
This is a must-try recipe. Seriously. This Sardinian “flatbread” is made almost entirely of vegetables, with only a small amount of flour added to hold it all together. Sounds boring, but the taste is incredibly delicious. Give this Italian flatbread recipe a shot, and no one you serve it to will believe how healthy it is!
How to Make Flatbread from Vegetables
Coccoi is made up mostly of grated vegetables, held together into a thick paste with a little bit of flour, cheese, olive oil and tomato paste. It’s then spread on a baking pan and cooked until crispy.
The ingredients below are for the traditional recipe, as it’s most commonly found in Sardinia, but the cool thing about this dish is that the basic technique works with almost any kind of vegetable that you can grate. The next time you have some veggies in the fridge you’re not sure what to do with, consider making this delicious vegetarian treat!
Tips for Making the Best Vegetable Flatbread
While we list an approximate amount of flour below, the amount you may need can vary substantially, depending on how watery your vegetables are. The best thing to do is to mix in a little bit of flour at a time until you achieve a “dough” that is damp enough to hold together well, but definitely not wet. If you press a spatula into the mixture, you shouldn’t see liquid gather around it.
Ultimately, you can adjust the texture to your liking. The drier your mix is, the crispier and firmer it will come out when baked (and the quicker it will cook). If you want a softer flatbread, feel free to keep the “dough” a little more moist and add less flour.
Serving & Storing Coccoi
One of the only downsides of this dish is that it doesn’t store well, so we recommend eating it the same day you make it. Not to worry: it’s so yummy, that won’t be hard!
Once it cools a little after baking, you can cut it into square pieces with some kitchen scissors or a knife. Feel free to serve warm or at room temperature. You can eat it with some cheese or other topping of your choice, but it’s so delicious you really don’t need to add anything to have a great appetizer or side dish.
Watch the Pasta Grammar video where we make Coccoi e Corcoriga here:
COCCOI E CORCORIGA RECIPE
Makes: 1 large flatbread, about the size of a 15 or 17-inch baking sheet
Cook Time: 1 hour
For this recipe, you will need:
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
Fresh black pepper
About 1 2/3 cup (200g) all-purpose flour, adjusted as needed
A large baking sheet
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.