Italian Bell Pepper and Onion Scarpaccia Recipe
If you are looking for a vibrant and delicious way to enjoy fresh vegetables with a rustic Italian twist, this Italian Bell Pepper and Onion Scarpaccia Recipe is exactly what you need. This savory flatbread-like tart bursts with sweet caramelized bell peppers and tender onions baked into a light, golden crust flecked with Parmesan and aromatic herbs. Perfectly crispy on the edges and tender in the center, it’s an irresistible combination that feels both comforting and refreshingly bright. Whether you’re serving it as a side dish, appetizer, or even a light lunch, this recipe brings a beautiful balance of color, flavor, and texture that will have everyone asking for seconds.
Ingredients You’ll Need
Don’t let the simplicity of the ingredients fool you—each one plays a crucial role in crafting the perfect Italian Bell Pepper and Onion Scarpaccia Recipe. From the sweetness of the bell peppers to the sharp richness of Parmesan cheese, every element combines harmoniously to create that signature flavor and texture.
- Red bell pepper: Thinly sliced to provide sweetness and vibrant color that brightens every bite.
- Yellow bell pepper: Adds a contrasting mild flavor and golden hue that makes the dish visually stunning.
- Red onion: Thinly sliced for a slightly pungent but mellowed sweetness after caramelizing.
- Olive oil: Used for sautéing and drizzling, it infuses the dish with rich, fruity notes essential to Italian cooking.
- Salt and black pepper: Basic seasoning that enhances the natural flavors of the vegetables.
- Dried oregano or Italian seasoning: Adds an earthy, herbal depth that perfectly complements the peppers and onions.
- All-purpose flour: The base of the batter, creating a tender yet sturdy crust.
- Finely grated Parmesan cheese: Brings a salty, nutty complexity that elevates the tart beyond ordinary flatbreads.
- Water: Keeps the batter smooth and helps achieve the perfect consistency.
- Large egg: Binds the batter, giving the scarpaccia structure and richness.
- Fresh rosemary (optional): Adds a fragrant pine-like aroma for a gourmet touch.
- Flaky salt (optional): Sprinkled on top before baking, it provides a delightful crunch and bursts of salty flavor.
How to Make Italian Bell Pepper and Onion Scarpaccia Recipe
Step 1: Prepare and Caramelize the Vegetables
Start by heating two tablespoons of olive oil in a skillet over medium heat. Add the thinly sliced red and yellow bell peppers along with the red onion. Sauté the mixture for 5 to 7 minutes until the vegetables soften and develop a slight caramelization. This step is crucial as it draws out the peppers’ natural sweetness and mellows the onion’s sharpness. Sprinkle in salt, pepper, and the dried oregano or Italian seasoning to season the mixture evenly. Once done, set the vegetables aside to cool slightly while you prepare the batter.
Step 2: Mix the Batter
In a medium mixing bowl, combine the all-purpose flour and finely grated Parmesan cheese. In another bowl, whisk together the egg and water until smooth. Gradually stir the wet ingredients into the dry mixture, blending them into a silky batter without lumps. Gently fold in the sautéed vegetables along with chopped fresh rosemary if you’re using it. This careful folding ensures the vegetables bless the batter with flavor and color without overmixing, which keeps the texture light.
Step 3: Bake to Golden Perfection
Preheat your oven to 400°F. Lightly oil a 9×13-inch baking pan or line it with parchment paper to prevent sticking. Pour the batter evenly into the prepared dish, smoothing the top with a spatula. Drizzle olive oil across the surface and add a sprinkle of flaky salt if desired—this finishing touch enhances texture and flavor. Bake your scarpaccia for 30 to 35 minutes, until it’s golden brown around the edges and has set firmly in the center. Allow it to cool slightly so it firms up and becomes easier to slice.
How to Serve Italian Bell Pepper and Onion Scarpaccia Recipe
Garnishes
While the Italian Bell Pepper and Onion Scarpaccia Recipe is stunning on its own, you can make it even more enticing with a few simple garnishes. A light drizzle of high-quality extra-virgin olive oil right before serving adds freshness and a silky finish. Sprinkle freshly cracked black pepper or chopped fresh herbs like basil or parsley for a burst of color and vibrant aroma that enhances each portion beautifully.
Side Dishes
This scarpaccia shines alongside light, complementary sides. A crisp green salad tossed with a lemon vinaigrette balances the richness of the tart. For heartier meals, pair it with a bowl of minestrone or a simple tomato soup for a cozy and cohesive Italian-inspired lunch or dinner.
Creative Ways to Present
For gatherings, slice the scarpaccia into bite-sized squares and serve on a pretty platter with toothpicks for easy picking. For a casual brunch, try stacking slices with fresh mozzarella and basil leaves or alongside roasted chicken for a deliciously rustic meal. The colorful bell peppers make a beautiful focal point on any table, inviting guests to dig in eagerly.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Italian Bell Pepper and Onion Scarpaccia Recipe, store them in an airtight container in the refrigerator. The tart keeps well for up to 3 days while maintaining its flavor and texture. Simply cover tightly to prevent it from drying out.
Freezing
You can also freeze leftover scarpaccia. Cut it into individual portions and wrap each piece tightly in plastic wrap and then foil or place in a freezer-safe bag. It will keep in the freezer for up to 2 months. To enjoy later, thaw the slices overnight in the fridge before reheating.
Reheating
Reheat scarpaccia in a 350°F oven for about 10 to 15 minutes until warmed through and crisp on the edges. Avoid microwaving if possible, as it can make the flatbread soggy rather than delightfully crusty.
FAQs
Can I use other vegetables in this scarpaccia?
Absolutely! While bell peppers and onions are traditional and flavorful, you can experiment with zucchini, cherry tomatoes, or olives to add your own twist and variety.
Is this recipe vegetarian?
Yes, this Italian Bell Pepper and Onion Scarpaccia Recipe is naturally vegetarian, and it’s a great option for a meat-free meal or side dish. Just be sure your Parmesan is vegetarian if that’s important to you.
Can I make this gluten-free?
To make a gluten-free version, try substituting the all-purpose flour with a gluten-free flour blend that works well for baking. Keep in mind the texture might be slightly different but still delicious.
What’s the best way to slice scarpaccia?
Wait until the tart is slightly cooled so it sets properly, then cut it into squares with a sharp knife. This helps keep the edges intact and makes serving easier.
Can I prepare the vegetables in advance?
Yes, you can sauté the bell peppers and onions the day before to save time. Just keep them refrigerated and bring to room temperature before mixing into the batter.
Final Thoughts
You really can’t go wrong with this Italian Bell Pepper and Onion Scarpaccia Recipe. It’s a simple yet striking dish that combines fresh vegetables, fragrant herbs, and a comforting cheesy batter into one irresistible package. Whether you’re cooking for family, friends, or just indulging yourself, this recipe will make you fall in love with Italian cooking all over again. Give it a try—you’ll be so glad you did!
Print
Italian Bell Pepper and Onion Scarpaccia Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Italian Bell Pepper and Onion Scarpaccia is a savory, flatbread-like tart featuring thinly sliced bell peppers and red onions sautéed to perfection and baked in a flavorful Parmesan batter. This versatile dish makes a perfect side, appetizer, or light lunch, showcasing rustic Italian flavors with a crispy golden crust and tender center.
Ingredients
Vegetables
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium red onion, thinly sliced
Wet Ingredients
- 2 tablespoons olive oil (plus more for drizzling)
- 1 cup water
- 1 large egg
Dry Ingredients
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried oregano or Italian seasoning
- 1 cup all-purpose flour
- ½ cup finely grated Parmesan cheese
Optional
- 1 teaspoon chopped fresh rosemary (optional)
- Flaky salt for topping (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 400°F (200°C). 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 red and yellow bell peppers and red onion. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and have a slight caramelization. Season with salt, black pepper, and dried oregano or Italian seasoning. Remove the skillet from the heat.
- Make the batter: In a mixing bowl, whisk together the all-purpose flour and grated Parmesan cheese. In a separate bowl, beat the egg with the water until combined. Pour the wet ingredients into the dry ingredients and stir gently until a smooth batter forms.
- Combine and fold: Gently fold the sautéed vegetables into the batter along with the chopped fresh rosemary if using, ensuring an even distribution without breaking up the vegetables.
- Transfer and season: Pour the batter with vegetables into the prepared baking dish, spreading it evenly. Drizzle lightly with olive oil over the top and sprinkle with flaky salt if desired for added texture and flavor.
- Bake: Bake in the preheated oven for 30 to 35 minutes, or until the edges are golden brown and the center is set. The top should have a lightly crisp surface.
- Cool and serve: Allow the scarpaccia to cool slightly before cutting into squares. Serve warm or at room temperature as a tasty side dish or light meal.
Notes
- Scarpaccia is a traditional savory Italian tart made with thin vegetables, perfect as a side, appetizer, or light lunch.
- Try adding zucchini, cherry tomatoes, or olives to vary the flavor and texture.
- Using parchment paper makes cleanup easier and prevents sticking.
- If you prefer, substitute dried rosemary with fresh herbs like thyme or basil for different aroma profiles.
- To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
