Pasta con i peperoni cruschi is a pasta dish flavoured with peppers and typical of the Basilicata region of Italy.
 Strascinati pasta with peperoni cruschi and breadcrumbs | |
| Course | Primo (Italian pasta course) |
|---|---|
| Place of origin | Italy |
| Region or state | Basilicata |
| Main ingredients | Pasta, peperone crusco, breadcrumbs |
Description
editThe main ingredient is peperone crusco, a dried and crunchy pepper known for its sweet flavour and intense colour, which is a popular element in the local cuisine.[1] Usually the Senise pepper variety is used, for its thin pulp and low water content which allows a rapid drying.[2]
It is served with homemade pasta, such as cavatelli, strascinati or ferretti (also known as frizzuli).[3]
Preparation
editThe peppers are cleaned with a dry cloth, deprived of the stalk and the seeds to be subsequently flash-fried in hot olive oil, flavoured with a garlic clove which is removed before the cooking. The frying takes just a few seconds, and they must be immediately extracted to avoid burns that compromise the flavour, giving an unpleasant taste.[4]
The breadcrumbs are browned in the same oil. When the pasta is cooked, the ingredients are mixed, and finally seasoned with some peppers. Optionally, cheeses such as pecorino or cacioricotta, and parsley can be added.[citation needed]
See also
edit
Media related to Pasta con i peperoni cruschi at Wikimedia Commons
References
edit- ^ "Cavatelli pasta with peperoni cruschi (Senise peppers)". the-pasta-project.com. 25 September 2017. Retrieved 19 September 2020.
- ^ "Senise Pepper". fondazioneslowfood.com. Retrieved 17 September 2020.
- ^ "Strascinati con mollica e peperoni cruschi". tasteatlas.com. Retrieved 17 September 2020.
- ^ "Come si friggono e si preparano i peperoni cruschi". saporideisassi.it (in Italian). 19 February 2018. Retrieved 9 August 2020.