Strascinati con peperoni cruschi
Strascinati con peperoni cruschi are a humble and authentic dish from the Calabrian-Lucanian Pollino region, where rural tradition meets ingredients of extraordinary simplicity. Handmade pasta, dragged with the fingers across a wooden board, pairs beautifully with crumbled peperoni cruschi—sun-smoked peppers—and toasted breadcrumbs that add a delightful crunch and savory depth. This recipe embodies the gastronomic culture of the Basilicata mountains.
Preparation
- 1
Mix the flour with lukewarm water and a pinch of salt until you have a smooth, compact dough. Let it rest, covered, for 20 minutes.
- 2
Meanwhile, break the peperoni cruschi into small pieces by hand, removing any seeds if desired. Cut the breadcrumbs into small cubes.
- 3
Heat the olive oil in a pan, add the garlic, and once fragrant, toast the breadcrumbs until golden and crispy. Add the peperoni cruschi and let them infuse for 2–3 minutes, then season with salt and pepper.
- 4
Roll out the dough on a lightly floured surface and divide it into walnut-sized pieces. Using your fingers, drag each piece across the board to form small, irregular gnocchi.
- 5
Bring a pot of salted water to a boil and cook the strascinati until they float to the surface, then continue cooking for another 2–3 minutes.
- 6
Drain the strascinati with a slotted spoon and transfer them to the pan with the pepper and breadcrumb sauce. Toss gently to combine.
- 7
Plate while hot, garnish with fresh parsley and a drizzle of extra virgin olive oil.
- 8
Serve immediately as a single course or main course in the Lucanian tradition.
Chef's Tips
Peperoni cruschi are readily available at shops specializing in Lucanian products; alternatively, you can use rehydrated dried peppers. The toasted breadcrumbs should remain crispy at the moment of serving to ensure the perfect contrast with the pasta.