Frittata con Peperoni Cruschi

Name: Frittata con Peperoni Cruschi
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Lucana
Ingredients: 8 whole peperoni cruschi; 45 ml Extra virgin olive oil; 1 medium white or yellow onion; 6 large Eggs; 30 g pecorino di filiano; 1 tbsp flat-leaf parsley; 0.5 tsp Fine sea salt

A classic Lucanian omelette made with eggs, gently stewed onions, and crisp, crumbled peperoni cruschi (sun-dried sweet peppers).

🇮🇹Italy· Basilicata

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Difficulty: Easy
Calories: 280 kcal

Ingredients

0 of 7 gathered

Servings

8 whole peperoni cruschi — dried sweet Senise peppers, wiped clean
45 ml Extra virgin olive oil — divided
1 medium white or yellow onion — finely sliced
6 large Eggs — free-range
30 g pecorino di filiano — finely grated, or Canestrato di Moliterno
1 tbsp flat-leaf parsley — finely chopped
½ tsp Fine sea salt — to taste

Equipment

•Non-stick frying pan
•Mixing bowl
•Whisk
•Flat plate or lid
•Slotted spoon

Nutrition

Per serving, approximate

Calories: 280 kcal
fat: 22 g
carbs: 6 g
fibre: 2 g
protein: 14 g
calories: 280 kcal

Instructions

1
Wipe the dried peppers with a clean dry cloth, then remove their stems and seeds.
2
Heat the olive oil in a non-stick frying pan over medium heat.
3
Fry the peppers for five to eight seconds until they swell and turn bright red.
4
Transfer the fried peppers immediately to a plate to cool and become crisp.
5
Add the sliced onion to the fragrant oil and cook gently until soft and translucent.
6
Whisk the eggs in a bowl with grated pecorino, chopped parsley, and salt.
7
Crumble the crisp peppers into coarse flakes and stir them into the egg mixture.
8
Pour the egg mixture over the softened onions in the pan over medium-low heat.
9
Cook for six minutes until the edges set and pull away from the pan.
10
Invert the frittata onto a flat plate, slide it back, and cook two minutes more.

Chef's tips

Watch the peppers constantly while frying because they turn bitter and black in seconds. Allow them to cool completely on a plate before crumbling so they achieve their signature glass-like crunch.

Ingredient substitutions

Pecorino di Filiano → Pecorino Romano or mature caciocavallo
peperoni cruschi → mild dried Spanish choricero peppers, though the distinctive Lucanian sweetness will differ

Storage

Store leftover frittata in an airtight container in the refrigerator for up to two days.

Reheating

Enjoy cold, at room temperature, or reheat gently in a dry frying pan over low heat.

Common mistakes to avoid

•Burning the dried peppers by leaving them in the hot oil for more than a few seconds.
•Crumbling the peppers while still hot and soft instead of waiting for them to crisp as they cool.
•Cooking the frittata over high heat, which dries out the eggs before the interior cooks.

Serving suggestions

Serve warm or at room temperature cut into thick wedges.Stuff into crusty durum wheat bread for a traditional Lucanian sandwich.Accompany with a simple bitter leaf salad dressed with olive oil.