If you’ve never heard of Scarpaccia, you’re in for a treat! This is an Italian savory pie that’s like a mix between a frittata and a vegetable tart, and let me tell you—it’s packed with flavor. Italian Bell Pepper and Onion Scarpaccia brings together tender, caramelized bell peppers and onions, wrapped in a soft, almost custardy base, with just a hint of herbs and cheese. It’s simple, yet so satisfying. Whether you’re serving it for dinner, lunch, or as a snack, this savory pie is bound to impress!
Why You’ll Love This Recipe?
This dish is a beautiful combination of sweet bell peppers, rich onions, and a delicate, egg-based crust that perfectly complements the veggies. It’s hearty, satisfying, and bursting with Italian flavors that feel both rustic and refined. Plus, it’s versatile—serve it warm or at room temperature, and it tastes just as good the next day! Whether you’re a fan of Mediterranean flavors or just looking for something new to try, this Scarpaccia will quickly become a favorite.
Ingredients
Here’s a sneak peek at the key ingredients that bring this dish together. You can find the full list below!
- Bell peppers (the star of the show)
- Onions (add that sweet, savory flavor)
- Eggs (to bind everything together)
- Olive oil (for sautéing and flavor)
- Flour (for the base of the pie)
- Parmesan cheese (adds a savory depth)
- Fresh herbs (like rosemary and thyme for that perfect aroma)
- Salt and pepper (to bring out all the flavors)
These simple ingredients combine to create a savory, comforting dish that’s full of flavor and texture!
Directions
Step 1: Sauté the Vegetables
Start by heating olive oil in a large skillet over medium heat. Add the sliced onions and bell peppers, and cook for about 10-15 minutes, stirring occasionally, until they become soft, tender, and lightly caramelized. The natural sweetness of the onions and peppers will come through beautifully. Season with salt and pepper as they cook, and toss in some fresh rosemary or thyme for extra flavor.
Step 2: Prepare the Scarpaccia Base
While the vegetables are cooking, whisk together the eggs, flour, and a bit of parmesan cheese in a large bowl. Add a pinch of salt and pepper to taste. The mixture will be a little thicker than a pancake batter but still pourable.
Step 3: Combine the Vegetables and Base
Once the peppers and onions are tender and caramelized, remove them from the heat and let them cool slightly. Then, pour the vegetable mixture into a greased baking dish or pie pan. Pour the egg and flour mixture over the top, ensuring the vegetables are evenly distributed. The batter will settle around the veggies, creating that savory pie texture as it bakes.
Step 4: Bake It
Preheat your oven to 375°F (190°C). Place the Scarpaccia in the oven and bake for about 30-40 minutes, or until the top is golden brown, and the center is set. You can check doneness by inserting a toothpick—it should come out clean when inserted into the center.
Step 5: Serve and Enjoy
Once your Scarpaccia is golden and baked to perfection, remove it from the oven and let it cool for a few minutes. Slice it into wedges and serve warm or at room temperature. It’s perfect on its own, but a little drizzle of olive oil and some extra fresh herbs can take it to the next level.
Expert Tips and Tricks
- Add Cheese: For an extra cheesy kick, sprinkle some mozzarella or ricotta on top before baking. This will melt beautifully into the veggies.
- Herb Variations: Feel free to experiment with other herbs like thyme, oregano, or basil, depending on what you have on hand.
- Vegetable Variations: Scarpaccia is wonderfully versatile! You can swap the bell peppers and onions for other vegetables like zucchini, eggplant, or even spinach.
- Make it Ahead: This dish is just as delicious the next day, so feel free to make it ahead of time and store it in the fridge. It reheats beautifully in the oven.
Recipe Variations and Possible Substitutions
- Vegan Version: To make a vegan version of Scarpaccia, simply substitute the eggs with a flax or chia egg (1 tablespoon ground flaxseeds mixed with 2 tablespoons water per egg). Use a dairy-free cheese like nutritional yeast or vegan parmesan instead of the parmesan.
- Gluten-Free: For a gluten-free version, swap out the all-purpose flour for a gluten-free flour blend or almond flour.
- Add Meat: If you’d like to add some protein, cooked sausage or bacon crumbles would be a great addition to the vegetable filling.
Serving and Pairing Suggestions
Scarpaccia is delicious on its own but pairs beautifully with a crisp salad, a slice of crusty bread, or some roasted potatoes on the side. It’s also wonderful served with a simple tomato-based soup or a light pasta dish. For drinks, a glass of chilled white wine like Pinot Grigio or Chardonnay complements the savory flavors, or go for sparkling water with lemon for a refreshing non-alcoholic option.
Storage and Reheating Tips
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply place slices in a 350°F (175°C) oven for about 10-15 minutes until warmed through and the top is crispy again. You can also microwave it, but for a crispy texture, the oven is the way to go.
FAQs
- Can I use frozen bell peppers and onions? While fresh bell peppers and onions are ideal for this recipe, frozen vegetables can work too. Just be sure to thaw and drain them thoroughly to avoid excess moisture.
- Can I make this ahead of time? Yes! You can prepare this Scarpaccia a day ahead. Let it cool completely, cover it, and store it in the fridge. Just reheat it in the oven before serving.
- Can I use a different pan? Yes! You can make Scarpaccia in a round pie dish, a square baking pan, or even a cast-iron skillet. Just be sure to grease the pan well and keep an eye on the cooking time, as different pans may cook the pie slightly differently.
- Can I freeze this dish? Yes, you can freeze Scarpaccia! Wrap it tightly in plastic wrap and foil, and freeze for up to 2-3 months. Reheat it in the oven after thawing for the best results.
Conclusion
Italian Bell Pepper and Onion Scarpaccia is a wonderfully savory, comforting dish that combines the best of Italian flavors in an easy-to-make pie. The caramelized veggies, golden crust, and cheesy filling create the perfect balance of texture and flavor. Whether you’re looking for a delicious weeknight dinner or something special to serve at a gathering, this Scarpaccia is sure to impress. Give it a try—you won’t be disappointed!
Print
Italian Bell Pepper and Onion Scarpaccia: A Flavorful, Savory Italian Pie
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6–8 servings 1x
- Category: Savory Pie, Italian, Vegetarian
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Italian Bell Pepper and Onion Scarpaccia is a savory pie packed with tender caramelized bell peppers, onions, and a creamy, egg-based crust. With hints of herbs and a touch of cheese, it’s the perfect comfort food for any occasion. This dish is like a mix between a frittata and a vegetable tart, bringing together rustic and refined flavors in one easy-to-make pie.
Ingredients
- 2 Bell peppers, sliced
- 1 large Onion, sliced
- 4 Eggs
- 1 cup All-purpose flour
- 1/2 cup Parmesan cheese, grated
- 2 tbsp Olive oil, for sautéing
- 1 tsp Rosemary, fresh (or thyme)
- Salt, to taste
- Pepper, to taste
Instructions
- Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add sliced onions and bell peppers, cooking for 10-15 minutes, stirring occasionally, until soft and caramelized. Season with salt, pepper, and rosemary.
- Prepare the Base: In a separate bowl, whisk together eggs, flour, parmesan, salt, and pepper until smooth but thick.
- Combine: Once vegetables are tender, transfer them to a greased baking dish. Pour the egg-flour mixture over the veggies, spreading evenly.
- Bake: Preheat the oven to 375°F (190°C) and bake for 30-40 minutes, or until golden brown and set. Check doneness with a toothpick—inserted center should come out clean.
- Serve: Let it cool for a few minutes, then slice and serve warm or at room temperature.
Notes
- For extra cheese, add shredded mozzarella or ricotta on top before baking.
- This dish can be made ahead and stored in the fridge, as it tastes just as delicious the next day.
- You can swap the bell peppers and onions for other vegetables like zucchini, eggplant, or spinach.
- For a gluten-free version, use a gluten-free flour blend.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 4g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 140mg