Italian Bell Pepper and Onion Scarpaccia Recipe
If you’re searching for an irresistibly rustic dish that captures the sunny spirit of Italy, this Italian Bell Pepper and Onion Scarpaccia absolutely delivers. Imagine a golden, crisp-edged savory pancake, brimming with sweet, caramelized onions and roasted bell peppers, all lovingly bound together in an almost creamy cornmeal and flour batter. Every bite pops with flavor and color, making it a showcase dish for family dinners or easy entertaining. Whether you serve it warm or at room temperature, Italian Bell Pepper and Onion Scarpaccia is truly a celebration of simple, honest ingredients coming together in perfect harmony.
Ingredients You’ll Need
The beauty of Italian Bell Pepper and Onion Scarpaccia is its simplicity—each ingredient plays a starring role in taste, texture, or color. With just a handful of pantry staples and a splash of olive oil, you’ll be amazed at how effortlessly this savory treat comes together.
- Bell peppers: Two medium peppers, sliced thinly, bring vibrant color and sweetness—mix red, yellow, and green for extra appeal.
- Yellow onion: One large onion, also sliced thin, adds depth and a savory-sweet richness that pairs beautifully with the peppers.
- All-purpose flour: This forms the base of the batter, making the scarpaccia beautifully tender and cohesive.
- Cornmeal: Half a cup (fine or medium grind) provides a subtle crunch and rustic Italian authenticity.
- Salt: Essential for flavor—you’ll notice how it brings out the natural sweetness of the veggies.
- Black pepper: Just enough to add gentle warmth and complexity to each slice.
- Crushed red pepper flakes (optional): For those who love a gentle kick, a pinch provides pleasant heat.
- Dried oregano: A Tuscan staple, this herb infuses the whole pancake with earthy, herbal notes.
- Grated Parmesan cheese (optional): Adds a subtle nutty richness, use more for bolder flavor.
- Water: One cup is just right to create a thin, pourable batter for perfect texture.
- Olive oil: Two tablespoons plus extra for greasing—this ensures a beautifully crisp crust and authentic Italian flavor.
How to Make Italian Bell Pepper and Onion Scarpaccia
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 400°F. Lightly grease a 9-inch round or square baking dish with olive oil. This step is a small act of love—it prevents sticking and helps the edges of your scarpaccia turn perfectly golden and extra crispy.
Step 2: Mix Your Dry Ingredients
Grab a large mixing bowl and combine the flour, cornmeal, salt, black pepper, crushed red pepper flakes if you’re using them, oregano, and Parmesan. Mixing these first ensures every bite is seasoned just right and evenly flavorful.
Step 3: Whisk in Water for the Batter
Slowly pour in the water while whisking steadily. This helps you achieve a smooth, thin batter without lumps—aim for a consistency that’s just thick enough to coat the veggies but still pourable. It should feel almost like a thin pancake batter.
Step 4: Add the Vegetables
Stir in the sliced bell peppers and onions, making sure every strand is coated in the savory batter. This helps the veggies bake up soft and tender inside, while the edges crisp up beautifully in the oven.
Step 5: Bake to Golden Perfection
Pour the mixture into your prepared baking dish and spread it evenly—don’t forget to drizzle a little olive oil on top! This is the secret to those crisp, irresistible edges. Bake for 35 to 40 minutes, until the top is burnished and the center is set. The wait is worth it!
Step 6: Cool, Slice, and Serve
Once out of the oven, let the scarpaccia rest in the pan for about 10 minutes. This gives it a chance to set up, making slicing easier and intensifying the flavors. Serve warm or at room temperature, so every wedge holds together beautifully.
How to Serve Italian Bell Pepper and Onion Scarpaccia
Garnishes
A sprinkle of extra Parmesan cheese and a scattering of freshly chopped parsley right before serving adds lovely color and a pop of freshness—little touches that make your Italian Bell Pepper and Onion Scarpaccia look as festive as it tastes. For an herbal finish, try a few torn basil leaves as well.
Side Dishes
Classic Italian Bell Pepper and Onion Scarpaccia goes beautifully with all sorts of sides. Pair it with a crisp arugula salad tossed in lemon vinaigrette, a platter of marinated olives, or even a simple tomato caprese for a complete Mediterranean spread. It’s equally delicious as a star turn at brunch, next to eggs or roasted potatoes.
Creative Ways to Present
This versatile dish is a true entertainer’s dream. Slice it into wedges for a rustic appetizer platter, cut it into sticks for dipping into garlicky yogurt sauce, or stack cubes on a charcuterie board for a Tuscan-inspired touch. Italian Bell Pepper and Onion Scarpaccia also makes fantastic finger food at picnics or parties, so feel free to play with how you serve it!
Make Ahead and Storage
Storing Leftovers
Leftover Italian Bell Pepper and Onion Scarpaccia keeps beautifully in the fridge. Place slices in an airtight container; they’ll stay fresh for up to 3 days, making for dreamy lunches or quick snacks all week long.
Freezing
If you’d like to save scarpaccia for later, let it cool completely and wrap slices tightly in plastic wrap, then transfer to a freezer bag. It can freeze well for up to 2 months without losing its charm—just remember that the texture may become slightly softer upon thawing, but the flavor remains fantastic.
Reheating
To restore Italian Bell Pepper and Onion Scarpaccia to its former crispy glory, reheat slices in a 350°F oven for about 10 minutes or until warmed through. If you’re in a rush, a few minutes in a hot skillet will also do the trick—avoid the microwave if you want to keep those golden edges crisp.
FAQs
Can I use different vegetables in Italian Bell Pepper and Onion Scarpaccia?
Absolutely! While bell peppers and onions are classic, you can swap in thinly sliced zucchini, carrots, or even shredded kale for a seasonal twist. Just keep the veggie quantities the same for best results.
Is cornmeal essential to this recipe?
Cornmeal gives scarpaccia its lovely rustic texture, but if you don’t have any on hand, substitute with more all-purpose flour—or try a fine polenta for a slightly more pronounced chew and flavor.
Can I make Italian Bell Pepper and Onion Scarpaccia gluten free?
Yes, simply swap the all-purpose flour with your favorite gluten-free blend (one that substitutes cup-for-cup) and ensure your cornmeal is gluten free. The result is just as tasty and satisfying!
How do I know when the scarpaccia is done baking?
Look for deeply golden, crisp edges and a set, slightly springy center when pressed gently. The sides should easily pull away from the pan, and a toothpick inserted in the center should come out clean.
What wine pairs best with this dish?
A crisp, dry white like Pinot Grigio or Verdicchio beautifully complements the sweetness of the peppers and onion. For red lovers, a light-bodied Chianti is a fantastic match—and sparkling water with lemon always shines alongside Italian Bell Pepper and Onion Scarpaccia.
Final Thoughts
I can’t recommend Italian Bell Pepper and Onion Scarpaccia enough—it’s vibrant, inviting, and surprisingly simple to master. Whether you’re planning a brunch, picnic, or a cozy dinner at home, give this recipe a try and let a bit of Tuscan sunshine shine on your table. Buon appetito!
Print
Italian Bell Pepper and Onion Scarpaccia Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A delicious Italian savory vegetable pancake recipe, known as Scarpaccia, featuring bell peppers and onions in a flavorful cornmeal batter. This easy-to-make dish is perfect as a side or light main course, showcasing the vibrant colors and tastes of Tuscany.
Ingredients
Batter:
- 2 medium bell peppers (any color), thinly sliced
- 1 large yellow onion, thinly sliced
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal (fine or medium grind)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon dried oregano
- 2 tablespoons grated Parmesan cheese (optional)
- 1 cup water
- 2 tablespoons olive oil, plus more for greasing
Instructions
- Preheat the Oven: Preheat the oven to 400°F and grease a 9-inch round or square baking dish with olive oil.
- Mix the Batter: In a large bowl, combine flour, cornmeal, salt, pepper, red pepper flakes, oregano, and Parmesan. Gradually whisk in water until a smooth batter forms.
- Add Vegetables: Toss sliced peppers and onions in the batter until coated. Pour into the baking dish and drizzle with olive oil.
- Bake: Bake for 35–40 minutes until golden and set. Let cool before serving.
Notes
- Scarpaccia is a traditional Tuscan dish with a sweet twist from bell peppers and onions.
- Experiment with different pepper colors for a visually appealing dish.
- Sprinkle extra Parmesan for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 140
- Sugar: 3g
- Sodium: 310mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 2mg
