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
Scale
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.
