Pasta con i peperoni cruschi is a pasta dish flavoured with peperoni cruschi, typical of the Basilicata region of Italy.
Description The 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. Usually the peperone di Senise is used, for its thin pulp and low water content which allows a rapid drying.
It is served with homemade pasta, such as cavatelli, strascinati or ferretti (also known as frizzuli).
Preparation
The 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.
See also
Cuisine of Basilicata List of pasta List of pasta dishes
References