Peperoni Cruschi Fritti
Peperoni Cruschi Fritti are the icon of Lucanian cuisine: Senise IGP peppers dried in the sun and then fried for just a few seconds in boiling oil. They become crispy like potato chips, with a sweet and intense flavor.
They are the perfect accompaniment to any Lucanian dish, from first courses to side dishes.
Preparation
- 1
Remove the stem from the dried peppers and gently clean out the internal seeds.
- 2
Heat generous amounts of oil in a pan: it should reach approximately 180°C (350°F).
- 3
Immerse the peppers in the hot oil for 5-10 seconds: they should puff up and become crispy.
- 4
Drain them immediately on paper towels (if they stay in too long, they will burn).
- 5
Season lightly with salt and serve immediately.
Chef's Tips
Timing is everything: just a few extra seconds will burn the peppers. The oil must be very hot but not smoking. They stay crispy for a few hours in a paper bag.