Italian Bell Pepper and Onion Scarpaccia

A Crispy, Savory Italian Delight

Italian Bell Pepper and Onion Scarpaccia is a rustic, savory tart with crispy edges and a tender center, packed with the sweet flavors of caramelized onions and bell peppers. Originally from Tuscany, this dish is a unique twist on the traditional zucchini scarpaccia, bringing a rich depth of flavor. It’s incredibly easy to make and perfect as a side dish, appetizer, or even a light meal.

The Story Behind This Recipe

I first discovered scarpaccia while visiting a small countryside village in Tuscany. The locals were serving this golden, crispy delight as an afternoon snack alongside a glass of wine. Traditionally made with zucchini, I wanted to create a version that highlights the sweetness of bell peppers and onions while keeping that irresistible crispiness.

My twist on this dish involves roasting the peppers and onions first to intensify their flavors, creating a deeper, more complex taste. You can also experiment with different vegetables—mushrooms or cherry tomatoes would make delicious additions. This dish is perfect for sharing, and I guarantee it will disappear quickly from the table!

Ingredient Notes

• Bell Peppers: Use a mix of red, yellow, and orange for a sweeter flavor and vibrant color.
• Onions: Sweet onions work best, but red or shallots add a nice depth.
• Flour: A combination of all-purpose flour and cornmeal gives the scarpaccia its signature crispy texture.
• Parmesan Cheese: Enhances the savory, nutty taste—Pecorino Romano is a great substitute.
• Eggs & Milk: Help bind the batter while keeping it tender.
• Olive Oil: Adds richness and helps create crispy edges.
• Herbs: Fresh thyme or rosemary adds a fragrant touch.

Step-by-Step Instructions

1. Roast the Vegetables

Preheat your oven to 400°F. Slice the bell peppers and onions thinly, toss them with olive oil, salt, and pepper, and roast for about 15 minutes until softened.

2. Prepare the Batter

In a bowl, whisk together flour, cornmeal, eggs, milk, Parmesan, and a bit more olive oil until smooth. Stir in fresh herbs and season with salt and pepper.

3. Assemble and Bake

Lower the oven to 375°F. Grease a baking dish or a cast-iron skillet and spread the roasted peppers and onions evenly. Pour the batter over the top, ensuring it fills the gaps.

4. Bake Until Golden

Bake for 30-35 minutes, or until the edges are crispy and golden brown. Let it cool slightly before slicing.

5. Serve and Enjoy

Cut into squares and serve warm or at room temperature. Garnish with extra Parmesan and fresh herbs.

Expert Tips for the Best Results

• Thinly Slice the Vegetables: This ensures even cooking and better texture.
• Use a Cast-Iron Skillet: It helps achieve an extra crispy crust.
• Let it Cool Before Slicing: This allows the flavors to settle and makes for cleaner cuts.

Serving Suggestions

• Serve with a fresh green salad and a glass of white wine.
• Pair with a light soup for a cozy meal.
• Cut into small squares and serve as an appetizer at gatherings.

Storage and Reheating Tips

• Refrigerate Leftovers: Store in an airtight container for up to 3 days.
• Reheat in the Oven: Warm at 350°F for 10 minutes to restore crispiness.
• Freeze for Later: Wrap tightly and freeze for up to 2 months. Reheat straight from frozen.

Frequently Asked Questions

Can I use different vegetables?

Absolutely! Try adding mushrooms, zucchini, or cherry tomatoes for variety.

Can I make this gluten-free?

Yes, use a gluten-free flour blend or chickpea flour instead.

Do I need to use eggs?

For an egg-free version, substitute with a flaxseed egg or extra milk with a bit more flour.

Final Thoughts

Italian Bell Pepper and Onion Scarpaccia is a simple yet incredibly flavorful dish that’s great for any occasion. Whether served as an appetizer, side, or light meal, it’s bound to impress. Try it out and let me know how you like it in the comments below!

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