Description
Italian Bell Pepper and Onion Scarpaccia is a savory, lightly caramelized vegetable pancake made with thinly sliced bell peppers and onions mixed into a herbed Parmesan batter and baked to golden perfection. This rustic Tuscan dish offers a delightful combination of sweet vegetables and cheesy, eggy goodness, perfect as a snack, appetizer, or light meal.
Ingredients
Scale
Vegetables and Aromatics
- 2 medium bell peppers (preferably red or yellow), thinly sliced
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
Batter
- 1/4 cup olive oil (plus more for greasing the pan)
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 cup milk
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon freshly ground black pepper
Garnish (optional)
- Fresh basil leaves
- 1 tablespoon balsamic vinegar (for drizzling)
Instructions
- Prepare the Vegetables: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced bell peppers and onions, and cook, stirring occasionally, until softened and lightly caramelized, about 10-12 minutes. Add the minced garlic in the last 2 minutes of cooking and stir to combine. Season with salt and pepper, then remove from the heat and set aside.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Grease a 9-inch round or square baking dish with olive oil or line it with parchment paper.
- Make the Batter: In a medium mixing bowl, whisk together the eggs, milk, flour, grated Parmesan cheese, dried oregano, and a pinch of salt and pepper until smooth. The batter should be slightly thick but pourable. If it’s too thick, add a little more milk to loosen it.
- Assemble the Scarpaccia: Spread the caramelized bell peppers and onions evenly over the bottom of the prepared baking dish. Pour the batter over the vegetables, making sure they are evenly coated.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the batter is golden brown and a toothpick inserted into the center comes out clean.
- Finish and Serve: Once baked, remove the scarpaccia from the oven and let it cool for a few minutes. For added flavor, drizzle with a little balsamic vinegar or garnish with fresh basil leaves. Slice into wedges or squares and serve warm or at room temperature.
Notes
- You can use red or yellow bell peppers based on your preference or what’s available.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Adding balsamic vinegar at the end enhances the flavor with a subtle tangy sweetness but is optional.
- This dish can be served warm or at room temperature, making it great for gatherings or make-ahead meals.
- Store any leftovers covered in the refrigerator for up to 3 days and reheat before serving for best flavor.
