Here’s another gem of traditional Lucanian cuisine: simple and satisfying, a testament to those who have preserved their cultural identity over time.
A quick note about the ingredients:
The dried peppers used in this recipe are a hallmark of Lucania. With their bright red color, sweet flavor, and paper-thin skin, these peppers become crunchy—“cruschi”—when briefly fried in EVO oil (extra virgin olive oil) for just a few seconds.
The sausage from Cancellara is celebrated for its high-quality meat and its distinctive preparation method, which incorporates wild fennel and powdered peppers into the mix.
Course: First dish
Difficulty: Easy
Preparation time: 60 minutes
Cooking time: 45 minutes
Serves: 4 people
Ph. @valentinahortus for Francesco Cillo® EVO Oils
Ingredients
– 600 g small potatoes
– 8 dried peppers
– 8 Cancellara sausages
– 1 garlic clove
– 6 tablespoons EVO oil (extra virgin olive oil)
Preparation
- Immerse the whole potatoes in plenty of salted water, boiling them until they’re tender but not falling apart. Cooking time will depend on their size; the toothpick test works well for checking doneness.
- Meanwhile, heat the EVO oil (extra virgin olive oil) in a large pan. Fry the dried peppers for no more than three seconds—be cautious, as they can burn quickly.
- Using the same pan, sauté the sausage, cut into chunks, with a clove of garlic until golden brown.
- Once all the ingredients are ready, combine them in the pan and mix well for a few minutes to meld the flavors.
- For an unmistakable flavor, drizzle the dish with a bit of raw EVO oil (extra virgin olive oil) once plated. The result will delight your palate!