Peperoni Cruschi, or Peperoni di Senise, come from the Basilicata (Italy), the Region they represent. The Peperoni di Senise are sun dried in the late summer and then fried to become Cruschi (which means crunchy). When they are fried, they are very good as a ready-to-eat snack, but also good to add a strong flavour to many dishes, as in the following recipe: Spaghetti with Peperoni Cruschi and Breadcrumbs. —mad&delicacy
extra vergine olive oil
fresh breadcrumbs with crust (like a ciabatta bread)
Fill a big pot with water and bring to a boil. When it is boiling add salt. Cook the Spaghetti in the boiling water according to package directions until al dente. Reserve 1/2 cup of cooking water.
n a frying pan warm the extra virgin olive oil over medium-high heat. Add the garlic and fry it for around 1 minute. Add the breadcrumbs and toast them lightly, for 2 – 3 minutes. Crush the Cruschi peppers and add into the frying pan. Cook for another minute. Remove from the heat and set aside.
Drain the pasta and place it into the frying pan over medium-low heat, toss well. If necessary, add some of the reserved cooking water if the pasta looks dry.