🌶️🧅 Italian Bell Pepper & Onion Scarpataccia
Ingredients (Serves 4–6)
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1 cup all-purpose flour
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1 cup water
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3–4 large bell peppers (mixed colors), thinly sliced
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1 large onion, thinly sliced
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3 large eggs
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¼ cup olive oil (plus extra for frying)
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2 tsp salt
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½ tsp black pepper
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1 tsp dried oregano or Italian herbs
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Optional: ½ cup grated Parmesan or Pecorino
Instructions
1. Sauté vegetables
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Heat 2 tbsp olive oil in a large skillet over medium heat.
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Add onions and bell peppers; cook 8–10 minutes until softened and slightly caramelized.
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Season with 1 tsp salt, pepper, and herbs. Remove from heat and let cool slightly.
2. Prepare batter
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In a bowl, whisk flour, water, eggs, 2 tbsp olive oil, and remaining salt until smooth.
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Stir in sautéed peppers and onions (and cheese if using).
3. Cook the Scarpataccia
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Heat a non-stick or well-oiled skillet over medium-low heat.
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Pour batter with vegetables into skillet, spreading evenly.
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Cover and cook 12–15 minutes until edges set and bottom is golden.
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Carefully flip (or finish under a broiler for 2–3 minutes) until fully cooked and lightly browned on top.
4. Serve
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Cut into wedges.
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Serve warm or at room temperature, drizzled with olive oil.
Tips & Variations
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Add herbs: Fresh basil, parsley, or thyme enhance flavor.
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Cheesy twist: Mix in mozzarella or fontina for extra richness.
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Make ahead: Scarpataccia can be served cold as a picnic or antipasto dish.
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Vegetable swap: Zucchini, eggplant, or mushrooms can replace or supplement peppers.
This dish is rustic, savory, and full of Italian sunshine flavor—soft, eggy, and perfectly peppery 🌞
I can also give a quick oven-baked version that’s even easier if you want to skip the stovetop flipping. Do you want me to do that?