Golden, crispy, and full of rustic charm, Italian Bell Pepper and Onion Scarpaccia is a lesser-known but much-loved dish from the sun-drenched Tuscan coast. Its name loosely translates to “little slipper,” referencing its thin, flat shape. Traditionally made with zucchini, this version features vibrant bell peppers and sweet red onions. It’s not quite a tart, not quite a pancake—somewhere between a flatbread and a vegetable pie, with a crisp exterior and a tender, savory middle.
Scarpaccia is one of those magical recipes that turns humble ingredients—vegetables, flour, water—into something far greater than the sum of their parts. It’s versatile enough to serve as an appetizer, side dish, or even a midday snack with a glass of chilled wine.
Ingredients
Dry Ingredients
- 1 1/3 cups + 2 tablespoons all-purpose flour
- 5 tablespoons cornmeal (plus more for dusting)
- 1 teaspoon dried thyme
- Kosher salt and freshly cracked black pepper, to taste
Vegetables
- 5 small red onions or 2 large, thinly sliced
- 2 large bell peppers (any color), thinly sliced
Wet Ingredients
- 3/4 cup water
- Olive oil, to taste
Step-by-Step Preparation
Prepare the Oven and Pan
Preheat your oven to 390°F (200°C). Line a large baking pan (a rimmed sheet pan works best) with parchment paper. Lightly sprinkle the parchment with a layer of cornmeal. This helps prevent sticking and adds extra crunch to the bottom of the scarpaccia.
Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, and dried thyme. Season the mixture generously with kosher salt and freshly cracked black pepper.
Add the Vegetables
Stir in the thinly sliced onions and bell peppers. Toss them well to coat each slice with the flour mixture. This ensures an even distribution in the final batter and helps prevent soggy spots.
Add the Water Gradually
Pour in the water, a bit at a time, stirring constantly to form a thick, sticky batter. The goal is a cohesive but loose mixture that holds the vegetables together without being overly wet.
Spread the Batter
Transfer the batter to your prepared pan. Using a spatula or your hands, spread and press the mixture into an even, thin layer across the surface of the pan. It should be about 1/4 to 1/2 inch thick—the thinner the layer, the crispier the scarpaccia will be.
Drizzle and Season the Top
Drizzle a generous amount of olive oil over the surface. This step is essential for achieving the signature golden, crispy top. Sprinkle a touch more salt, pepper, and a dusting of cornmeal across the surface for extra crunch.
Bake to Golden Perfection
Place the pan in the preheated oven and bake for 50–60 minutes, or until the scarpaccia is deep golden brown, crispy at the edges, and firm in the center. The vegetables should be caramelized and slightly charred in places.
Cool and Serve
Remove the pan from the oven and let the scarpaccia cool for 15 minutes before slicing. This resting time allows it to firm up and makes slicing easier. Cut into squares, wedges, or long rustic strips. Serve warm or at room temperature.
Serving Suggestions
- Appetizer: Cut into small squares and serve as finger food at gatherings.
- Side dish: Pair with roasted chicken, grilled fish, or a seasonal salad.
- Light lunch: Enjoy with a wedge of Pecorino cheese and a glass of wine.
- Brunch idea: Serve alongside eggs, olives, and crusty bread.
Scarpaccia also tastes amazing cold, making it an ideal addition to a picnic spread or packed lunch.
Storage and Reheating
- Refrigerate any leftovers in an airtight container for up to 3 days.
- Reheat in a hot oven or toaster oven for 10–12 minutes to revive the crispiness. Avoid microwaving, as it softens the crust.
- Freeze only if absolutely necessary. The texture may change slightly, but reheating in a hot oven can help restore some crunch.
Variations and Add-Ins
- Zucchini Version: The original scarpaccia from Tuscany typically uses thinly sliced zucchini. Swap out the bell peppers for zucchini (salt and drain first to remove moisture).
- Cheese Option: Add a small handful of grated Parmesan or Pecorino Romano to the batter for a richer flavor.
- Fresh Herbs: Swap thyme for rosemary, basil, or a mixture of Italian herbs.
- Spicy Kick: Add a pinch of red pepper flakes or chopped fresh chili for heat.
- Mixed Vegetables: Try adding thin slices of fennel, scallions, or even shredded carrot for variety.
Tips for Perfect Scarpaccia
- Slice vegetables thinly: Thinner slices cook evenly and blend better into the batter. Use a mandoline if available.
- Don’t skimp on olive oil: It helps the crust develop that essential golden, crispy texture.
- Let it cool before slicing: This helps the scarpaccia set properly and avoids tearing.
- Use parchment and cornmeal: This combo prevents sticking and adds crunch.
- Get the batter consistency right: It should be thick but not doughy, almost like a vegetable-packed pancake batter.
Frequently Asked Questions
What is scarpaccia?
Scarpaccia is a traditional Tuscan flatbread-like dish made from vegetables (typically zucchini or onions and peppers), flour, and olive oil. It has a unique texture—crispy on the outside and tender inside.
Is scarpaccia gluten-free?
This version contains all-purpose flour, which is not gluten-free. You could experiment with a gluten-free flour blend, but texture results may vary.
Can I make it ahead of time?
Yes. Scarpaccia can be made ahead and reheated in the oven. In fact, many say it tastes even better the next day after the flavors meld.
Do I have to use cornmeal?
Cornmeal adds texture and a slight crunch to the base and top of the scarpaccia. If unavailable, semolina or even fine polenta can be used as substitutes.
What kind of pan is best?
A large rimmed baking sheet or roasting pan works best. The thinner you spread the batter, the crispier the result.
Can I use yellow onions instead of red?
Yes. Yellow or even sweet onions can be used, but red onions offer a vibrant color and a slightly sharper flavor that contrasts nicely with the sweetness of the peppers.
Conclusion
Italian Bell Pepper and Onion Scarpaccia is a beautiful celebration of simplicity—humble ingredients transformed into something unexpectedly elegant. Crispy, savory, and utterly addictive, it’s the kind of recipe that surprises everyone with just how flavorful and satisfying it is.
Whether you’re looking for a rustic side dish, a unique appetizer, or a creative way to showcase vegetables, this Tuscan-inspired bake deserves a spot in your regular rotation. One bite of its golden crust and tender interior, and you’ll understand why scarpaccia has endured as a coastal favorite for generations.
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