Potatoes and cruschi peppers it’s a side typical of Lucanian cuisine. A poor dish, but incredibly tasty due to the presence of Senise peppers dried in the sun, then fried, perfect to accompany main courses of meat or fish, but also cheeses.
Ingrediants
- 1 kg of potatoes
- 50 g of dried sweet peppers
- extra virgin olive oil
- salt
Potatoes and cruschi peppers is a traditional side dish of Lucanian cuisine. A poor and cheap dish that is prepared with yellow-fleshed potatoes and a typical specialty of these lands, the cruschi peppers. Great for accompany meat and fish whites, it is also good with egg, lampascioni And cheeses.
What makes this dish so special are the cruschi peppers, a unique ingredient of its kind. It is about sweet Senise peppers (a small municipality in the province of Potenza), which hold the IGP mark, harvested at the height of their maturation, when they are of a beautiful bright red color, tied together with a string that, with a needle, is passed through the petiole to form long and colorful necklaces and then placed outdoors on the balconies to dry .
Once dry, stored in a cool and dry place, they last all winter. Dried pepper is identified as crusco – which means crunchy – both when it undergoes the drying process and when it is fried, as we show you in the recipe and is the protagonist of numerous typical dishes of the area such as fusilli al ferretto with cacioricotta and cruschi peppers. cod with cruschi peppers, la soup of zucchini talli, the onion omelette and cruschi peppers, the strascinati with breadcrumbs. Reduced to a fine powder, in some areas, these peppers are also used for seasoning legumes And sausages. Today, both powder and dried peppers can be purchased conveniently on line. You have no more excuses not to try a plate of potatoes and cruschi peppers right away!
OTHER TASTY RECIPES: Potatoes and peppers, Baked potatoes and onions, Green beans and potatoes
How to prepare: Potatoes and cruschi peppers
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
30 min – 35 min
- Portions
-
4
How to prepare: Potatoes and cruschi peppers
Start preparing your dish of potatoes and cruschi peppers, starting with the potatoes. Rinse them under running water, then boil them in initially cold water for about 20 minutes (the exact time depends on the size of the potatoes). Drain when al dente, peel and cut into 1 cm thick slices.
Now devote yourself to frying dried peppers. Pass a clean cloth around the peppers, then remove the stalk and seeds. In a pan, heat plenty of oil, when it is hot, fry the peppers for a few moments: turn them a couple of times and leave them immersed in the oil for only 2-3 seconds. When they start to swell it’s time to remove them and transfer them to absorbent paper or fried paper to remove the excess oil.
In the same pan, fry the potatoes, a few at a time, until golden. Drain them, put them on a plate and season with a pinch of salt and the crumbled peppers.
Your plate of potatoes and cruschi peppers is ready to be enjoyed.
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