Strascinati with Cruschi Peppers and Breadcrumbs
#PastaYourWay Recipe by Roberta and Orazio
A dish that brings the authentic flavors of Basilicata to the table, Strascinati with Peperoni Cruschi and Breadcrumbs are a simple and genuine recipe that perfectly represents the cuisine of Southern Italy. Dry pasta, typical of the Lucanian tradition, marries the sweet and crunchy flavor of the cruschi peppers and the golden breadcrumbs. It is an irresistible combination of consistencies and flavors that conquers everyone.
Ingredients
350g Strascinati
5-6 Cruschi Peppers (crunchy dried peppers)
100g Breadcrumbs (better if stale)
2 cloves Garlic
Extra virgin olive oil to taste
Salt to taste
Freshly ground black pepper (optional)
Preparation
Prepare the toasted breadcrumbs:
Crumb the breadcrumbs until you get pieces that are not too small.
In a large pan, heat a drizzle of extra virgin olive oil and add the breadcrumbs. Toast over medium-low heat until golden and crispy, stirring often to prevent burning. Set aside.
Cook the cruschi peppers:
In a clean pan, heat more extra virgin olive oil and add the cruschi peppers, whole or chopped. Fry them over low heat for a few seconds, turning them gently. Be careful: it only takes a few moments for them to become crispy, do not let them burn.
Drain them on absorbent paper and, once cooled, crumble them or leave them whole depending on your preference.
Cook the strascinati:
Bring a pot of salted water to a boil and cook the dried strascinati according to the package instructions (usually about 10-12 minutes), stirring occasionally.
Sauté the pasta:
In the meantime, in the same pan where you cooked the cruschi peppers, add a little oil and the crushed garlic cloves. Brown them lightly to flavor the oil.
When the pasta is al dente, drain it and transfer it to the pan with the oil and garlic. Sauté the strascinati over medium heat for a couple of minutes, adding the toasted breadcrumbs and the crumbled cruschi peppers.
Serve:
Plate the strascinati and garnish with a few pieces of whole crusco pepper and a drizzle of raw extra virgin olive oil. If desired, you can add a sprinkling of fresh black pepper
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