Recognized as a staple of Lucanian cuisine, the red crusco pepper—meaning crunchy—gives “Strascinati” its unique and unmistakable flavor, a reflection of the tradition and culture of this beautiful and ancient Mediterranean land. With its bright red color, sweet taste, and ultra-thin skin, the pepper becomes crunchy—crusco—when briefly fried in EVO oil (extra virgin olive oil) for just a few seconds.
Course: First dish
Difficulty: Easy
Preparation time: 60 minutes
Cooking time: 20 minutes
Serves: 4 people
Ph. @valentinahortus for Francesco Cillo® EVO Oils
Ingredients
Strascinati Ingredients
– 400 g durum wheat flour
– 200 ml warm water
– Salt to taste
Condiment Ingredients
– 100 g breadcrumbs from stale bread
– 8 dried peppers
– 1 garlic clove
– 1 spicy chili pepper
– 6 tablespoons EVO oil (extra virgin olive oil)
Preparation
- Combine the pasta ingredients on a work surface, kneading until the dough is firm and smooth. Let it rest for a few minutes.
- Roll the dough into rods about 0.5 cm in diameter and 4 cm in length.
- Using your index, middle, and ring fingers, drag the pieces while pressing firmly to create the typical hollow shape, perfect for capturing the sauce.
- Remove the stems and seeds from the peppers, slice them in half lengthwise, and fry them in 6 tablespoons of EVO oil (extra virgin olive oil) for no more than 3 seconds. Be careful not to overcook them, as they can burn quickly.
- Place the fried peppers on a paper towel to drain.
- In the same pan used for the peppers, sauté the garlic and chili pepper.
- Add the breadcrumbs, broken into medium-sized crumbs, and stir until golden brown.
- Bring a pot of salted water to a boil. Cook the strascinati until they float to the surface, then drain. Combine the pasta in the pan with the crusco peppers and golden breadcrumbs.
- Toss everything together to blend the flavors and aromas. Serve immediately, savoring this flavorful and satisfying dish. Enjoy your meal!