Description
Italian Bell Pepper and Onion Scarpaccia is a savory vegetable pancake featuring caramelized bell peppers and onions baked in a flavorful egg and cheese batter. This rustic Italian dish is perfect as a light meal or appetizer, offering a delightful combination of soft, tender vegetables and a golden, slightly crispy crust.
Ingredients
Scale
Vegetables
- 2 medium bell peppers (preferably red or yellow), thinly sliced
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
Batter & Seasoning
- 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
Instructions
- Prepare the Vegetables: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced bell peppers and onions, cooking while stirring occasionally until they are softened and lightly caramelized, about 10 to 12 minutes. Add the minced garlic during the last 2 minutes of cooking, stir to combine, and season with salt and pepper. Remove from heat and set aside.
- Preheat the Oven and Prepare 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 to prevent sticking.
- Make the Batter: In a medium 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 thick but pourable; add a splash more milk if it’s too thick.
- Assemble the Scarpaccia: Spread the caramelized bell peppers and onions evenly across the bottom of the prepared baking dish. Pour the batter over the vegetables, ensuring even coverage.
- Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the batter turns golden brown and a toothpick inserted in the center comes out clean.
- Finish and Serve: Remove from the oven and let the scarpaccia cool for a few minutes. For added flavor, drizzle with balsamic vinegar and garnish with fresh basil leaves if desired. Slice into wedges or squares and serve warm or at room temperature.
Notes
- Use red or yellow bell peppers for a sweeter flavor and vibrant color.
- Caramelizing the vegetables adds depth of flavor and sweetness to the dish.
- The batter consistency is important; adjust milk quantity to get a pourable but not too runny batter.
- Parmesan cheese enhances the savory notes but can be omitted or substituted with a vegetarian hard cheese if desired.
- Serve as a light lunch, appetizer, or side dish to soups and salads.
- Leftovers can be refrigerated and gently reheated in a pan or oven.
