Pasta con i peperoni cruschi

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.[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 like cavatelli, strascinati or ferretti (also known as frizzuli). The addition of stale bread crumbs makes this dish one of the best examples of peasant foods,[3] that characterize the cuisine of Basilicata.

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.[4]

Frizzuli pasta with peperoni cruschi, bread crumbs and cacioricotta cheese

Once set aside to cool (achieving their typical crispy texture)[4] and, then, cut into small pieces, the bread crumbs are browned in the same oil. When the pasta is cooked, the ingredients are mixed and, finally, seasoned with a part of peppers. Optionally, grated pecorino or cacioricotta cheese is added.

Variations may include chickpeas and turnip greens. While it is essentially a vegan/vegetarian dish, several preparations also add sausage, cod or anchovy.[5][6]

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