If you’re craving a slice of rustic Italian charm that bursts with vibrant colors and mouthwatering flavors, the Italian Bell Pepper and Onion Scarpaccia Recipe is your new best friend in the kitchen. This delightful Tuscan-inspired savory pancake takes the humble bell pepper and onion to a whole new level, wrapping them in a golden, tender cornmeal batter that’s simply irresistible. Whether served warm or at room temperature, this dish brings together the sweetness of caramelized peppers, the earthiness of rosemary, and the rich touch of Parmesan for a comforting, yet sophisticated bite that’s perfect for any occasion.
Ingredients You’ll Need
Simple, fresh ingredients come together beautifully in this recipe, each playing a crucial role to create a perfect balance of taste, texture, and color. From the sweetness of bell peppers to the nutty cornmeal base, every item adds its own magic.
- Bell peppers (2 large, red and yellow, thinly sliced): They provide sweetness and vibrant color to brighten the dish.
- Red onion (1 large, thinly sliced): Adds mild sharpness that softens and caramelizes to complement the peppers.
- Olive oil (2 tablespoons plus more for the pan): Brings richness and helps caramelize the vegetables perfectly.
- Salt (1 teaspoon): Essential to enhance all the natural flavors.
- Black pepper (1/2 teaspoon): Adds a touch of gentle heat and complexity.
- Yellow cornmeal (1 cup, fine): Creates a light, crispy texture in the scarpaccia’s crust.
- All-purpose flour (1/2 cup): Gives structure to the batter while keeping it tender.
- Water (1 1/2 cups): Helps achieve the perfect thin batter consistency.
- Grated Parmesan cheese (1/4 cup): Adds a savory, nutty richness that elevates the whole dish.
- Fresh rosemary (1 teaspoon, chopped, optional): For an aromatic herbal note that pairs beautifully with the veggies.
How to Make Italian Bell Pepper and Onion Scarpaccia Recipe
Step 1: Prepare Your Baking Dish and Vegetables
First things first, preheat your oven to 400°F and prepare a 9×13-inch baking dish by lightly oiling it or lining it with parchment paper. Next, warm 2 tablespoons of olive oil in a skillet over medium heat to create a luscious base for sautéing. Add the thinly sliced red and yellow bell peppers along with the red onion, then cook gently for about 8 to 10 minutes. This step is crucial as it softens the vegetables and brings out their natural sweetness through gentle caramelization. Don’t forget to season with salt and pepper to start developing those rich flavors.
Step 2: Make the Cornmeal Batter
While your vegetables are caramelizing, whisk together the fine yellow cornmeal, all-purpose flour, and water in a mixing bowl until the mixture is smooth and free of lumps. This thin batter is the heart of the scarpaccia, providing both lightness and a bit of crisp texture once baked. The ratio here ensures it isn’t too dense but holds the veggies perfectly in place.
Step 3: Combine Vegetables and Batter
Once the peppers and onions are soft and fragrant, stir them into your cornmeal batter along with the grated Parmesan cheese. If you’re using fresh rosemary, this is the moment to add it too. The inclusion of Parmesan introduces a lovely savory depth that melds all components into a cohesive, flavorful mixture ready to be baked.
Step 4: Bake to Golden Perfection
Pour the entire mixture into your prepared baking dish, spreading it out evenly with a spatula. Drizzle a little extra olive oil over the top for that gorgeous golden crust. Bake the scarpaccia in the preheated oven for 30 to 35 minutes or until the edges turn golden brown and the center is set. This baking time is what gives the dish its signature crispy exterior and tender, flavorful inside.
Step 5: Cool and Slice
After baking, allow the scarpaccia to cool for about 10 minutes. This rest period helps the dish set fully and makes slicing easier. Once slightly cooled, cut it into squares or wedges, then serve either warm or at room temperature — both are delightfully tasty.
How to Serve Italian Bell Pepper and Onion Scarpaccia Recipe
Garnishes
A sprinkle of fresh chopped parsley or basil adds a fresh vibrancy that contrasts beautifully with the rich baked flavors. A light drizzle of good-quality extra virgin olive oil just before serving is always a winner and enhances the dish’s rustic Italian character.
Side Dishes
This scarpaccia pairs wonderfully with crisp green salads tossed in a simple lemon vinaigrette or alongside a hearty bowl of tomato soup for a cozy meal. It also complements antipasti platters with olives, cured meats, and cheeses to round out an Italian-style spread.
Creative Ways to Present
For a fun twist, try serving the scarpaccia as a finger-food appetizer at your next gathering by cutting it into bite-sized squares. You can also layer slices between fresh greens on a platter as a colorful vegetarian sandwich alternative that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Leftover scarpaccia is easy to handle and tastes just as good the next day. Store any uneaten portions in an airtight container in the refrigerator for up to 3 days. The flavors actually develop and meld nicely when rested overnight.
Freezing
If you want to keep it longer, the scarpaccia freezes well. Wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn, and store it for up to 1 month. Thaw thoroughly in the refrigerator before reheating.
Reheating
To reheat, pop the scarpaccia in a 350°F oven for 10-15 minutes until warmed through and crisp again. You can also use a skillet over medium heat for a few minutes per side to revive that crispy crust while keeping the inside tender.
FAQs
Can I use other vegetables instead of bell peppers and onions?
Absolutely! While this Italian Bell Pepper and Onion Scarpaccia Recipe shines with its specific veggies, you can experiment with zucchini, cherry tomatoes, or even mushrooms for delicious variations. Just adjust cooking times slightly to ensure your veggies are tender.
Is this recipe gluten-free?
Traditional Italian Bell Pepper and Onion Scarpaccia Recipe calls for all-purpose flour, which contains gluten. However, you can substitute it with a gluten-free flour blend to make it suitable for gluten-free diets, keeping in mind that texture might vary slightly.
Can I prepare the batter in advance?
While the batter itself can be mixed ahead of time, it’s best to add the sautéed vegetables just before baking for optimal texture and flavor. Preparing the veggies and batter separately in advance does save time on the day.
What is the best way to slice scarpaccia for serving?
Once cooled slightly, cut the scarpaccia into squares or wedges using a sharp knife. For parties or appetizers, smaller bite-sized pieces work great, making it easy for guests to enjoy without utensils.
Can I add cheese on top before baking?
You can certainly sprinkle a little extra Parmesan or even mozzarella on top before baking for a cheesier crust. Just keep in mind it will brown faster, so monitor baking closely to avoid burning.
Final Thoughts
Trust me, once you try this Italian Bell Pepper and Onion Scarpaccia Recipe, it’s going to become a beloved staple in your kitchen for its vibrant flavors, easy preparation, and versatile serving options. It’s a dish that feels lovingly homemade and impressively fancy all at once, perfect for sharing with family and friends. Go ahead, give it a whirl—you’ll love every bite!
Print
Italian Bell Pepper and Onion Scarpaccia Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Side Dish, Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Delight in this Italian Bell Pepper and Onion Scarpaccia, a savory Tuscan-style flatbread that combines sweet bell peppers and caramelized onions with a tender cornmeal batter. Baked to golden perfection and seasoned with Parmesan and rosemary, this colorful dish makes a perfect side, appetizer, or vegetarian main.
Ingredients
Vegetables
- 2 large bell peppers (red and yellow, thinly sliced)
- 1 large red onion (thinly sliced)
Batter
- 1 cup fine yellow cornmeal
- 1/2 cup all-purpose flour
- 1 1/2 cups water
Seasonings & Add-ins
- 2 tablespoons olive oil (plus more for the pan and drizzling)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 1 teaspoon chopped fresh rosemary (optional)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 400°F. Lightly oil a 9×13-inch baking dish or line it with parchment paper to prevent sticking.
- Sauté Vegetables: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the thinly sliced bell peppers and red onion, sautéing for 8–10 minutes until they soften and become lightly caramelized. Season with salt and black pepper, then remove from heat.
- Make the Batter: In a mixing bowl, whisk together the cornmeal, all-purpose flour, and water until you achieve a smooth, thin batter.
- Combine Ingredients: Stir the sautéed vegetables, grated Parmesan cheese, and chopped rosemary (if using) into the batter, mixing gently to combine.
- Bake the Scarpaccia: Pour the batter mixture into the prepared baking dish, spreading evenly. Drizzle a little olive oil on top to enhance browning and flavor. Bake in the preheated oven for 30–35 minutes until the edges are golden brown and the center is set.
- Serve: Allow the scarpaccia to cool for about 10 minutes. Slice into squares or wedges and serve warm or at room temperature as a side dish, appetizer, or light main course.
Notes
- Scarpaccia is traditionally made with zucchini, but using bell peppers adds delightful sweetness and vibrant color.
- This dish works beautifully as a side, appetizer, or vegetarian main course.
- You can omit the rosemary if fresh herbs are not available and still enjoy delicious results.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
