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 (pasta) (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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