AI-generated image
Peperoni cruschi
Crisp fried dried peppers
Peperoni cruschi: Basilicata's crisp fried sun-dried sweet peppers
In late summer the villages around Senise, in southern Basilicata, hang long garlands of thin red peppers from balconies to dry in the sun. Once dried, a few seconds in hot oil turns them into peperoni cruschi: glassy, brittle and sweet with a faint smoky note, eaten like crisps or crumbled over pasta, beans, fried eggs and mashed potatoes. Lucanians call them their red gold and keep a jar of them on the table all winter. Chef's tip: get the oil hot but not smoking and count to five; the colour should stay bright red.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 12 dried sweet red peppers (peperoni di Senise)about 40 g
- ½ tsp flaky salt
Shop this recipe on Amazon
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Wipe 12 dried sweet red peppers (peperoni di Senise) with a dry cloth. Snap off the stalks and shake out the seeds. Leave them whole, or cut them into 3–4 cm pieces if your pan is small.
Step 2: Heat ¾ cup olive oil or sunflower oil in a small, deep frying pan over a medium heat to about 350°F, until a piece of pepper sizzles and floats at once.
Step 3: Fry the peppers 2 or 3 at a time for 3–5 seconds, pushing them under with a slotted spoon, until they puff, crinkle and turn a brighter red. Common mistake: frying too long or in smoking oil; they go brown in seconds and taste bitter.
1 minStep 4: Lift out onto kitchen paper straight away and sprinkle with ½ tsp flaky salt. They crisp up fully as they cool, within a minute.
Step 5: Serve the same day. Keep the pepper-flavoured oil to dress pasta or beans.
Nutrition per serving
- Calories
- 90 kcal
- Protein
- 1 g
- Carbs
- 5 g
- Fat
- 8 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does peperoni cruschi take?
- About 10 minutes in total: 5 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of dried sweet red peppers (peperoni di senise)?
- Any colour of bell pepper, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Boiled pasta
The basic method for any dried pasta, from penne to spaghetti. A large pan of salted boiling water keeps the pasta from sticking, and you cook it only until just done, with a little bite left. Use it in salads, bakes or with any sauce.
Taiwanese grilled corn
At Raohe and Shilin night markets the grilled-corn stalls are easy to find: look for the queue and the smoky, sweet smell. Cobs are par-cooked, then turned slowly over charcoal while the cook brushes them with a dark glaze of sacha sauce, thick soy paste, garlic and chilli, layer after layer, until the kernels are sticky, slightly charred and deeply savoury. It is eaten hot from a paper sleeve while walking the market. Sacha (shacha) sauce, a Taiwanese barbecue paste, usually contains dried fish and shrimp; vegetarian sacha is sold in Asian shops. Contains soy, wheat and fish. Chef's tip: brush thin coats and turn often; one thick coat burns before the corn chars.
Taiwanese
Masala khakhraCrisp roasted wheat crackers
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Indian