What if a single pepper could transform your entire pasta course? Cruschi Peppers from Basilicata shatter like glass between your fingers, releasing a sweet, smoky flavor that no other ingredient on earth can replicate. This is the dish that turns five humble ingredients into a culinary revelation — in just 30 minutes.
🏛️ Tradition
In Senise, deep in Basilicata, farming families have sun-dried these peppers for generations. Slowly dehydrated by Mediterranean breezes, they become impossibly crisp and lock in a flavor profile that exists nowhere else in the world. IGP-certified and fully traceable. This dish is living proof that peasant ingenuity and quality ingredients create something extraordinary — no shortcuts, no compromises.
🛒 Zutaten
- 100g (2 x 50g packs) Crusco Pepper from Senise IGP Casl
- 320g Strangolapreti oder Cavatelli aus Hartweizengriess
- 100ml Extra Virgin Olive Oil
- 2 cloves Garlic
- 10g (for pasta water) Fine salt
👨🍳 Zubereitung
- Step 1: Bring a large pot of generously salted water (10g salt) to a rolling boil.
- Step 2: Meanwhile, pour the Extra Virgin Olive Oil into a non-stick pan or a deep-sided pot. Heat over medium-low. Critical: the oil must not be too hot — this is where most people go wrong and lose the dish entirely.
- Step 3: When the oil is warm but not smoking, gently lower in the whole Cruschi Peppers one at a time. Fry for just 5–10 seconds per side until they turn a brighter red and become perfectly crisp. They should puff slightly but never darken. Burnt peppers taste bitter. Remove immediately with a slotted spoon and drain on paper towels.
- Step 4: In the same oil (now infused with incredible pepper flavor and aroma), add two peeled, lightly crushed garlic cloves. Sauté on low heat until golden. Remove the garlic once done to keep the flavors balanced.
- Step 5: When the water boils, cook the pasta (strangolapreti or cavatelli) according to package instructions, until al dente.
- Step 6: While the pasta cooks, coarsely break the fried Cruschi Peppers with your hands. Reserve a few whole ones for garnish.
- Step 7: Drain the pasta al dente, reserving a ladle of cooking water. Transfer directly to the pan with the garlic-infused oil and toss for one minute, mixing thoroughly. Add a splash of cooking water if needed for silkiness.
- Step 8: Add most of the broken Cruschi Peppers, toss gently, and serve immediately on individual plates. Garnish each portion with the reserved whole peppers for maximum crunch.
- Step 9: Serve hot. The first bite will tell you everything: authentic Basilicata, delivered straight to your kitchen.
💡 Chef's Tips
- The secret to perfect Cruschi Peppers: do not burn them. Keep the oil warm (not hot) and fry for mere seconds. Precision timing separates a good dish from an unforgettable one.
- Use premium Extra Virgin Olive Oil — its flavor infuses directly into the peppers and pasta. Your guests will notice the difference immediately.
- For a richer finish, add a light shower of freshly grated aged cacioricotta when plating. The purist version skips it entirely, letting the pepper shine as the undisputed star.
🛍️ Commander : PEPERONE CRUSCO DI SENISE IGP PZ DA 100G 2X50G CASL
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