Pasta con Peperoni Cruschi e Mollica

Name: Pasta con Peperoni Cruschi e Mollica
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Lucana
Ingredients: 400 g strascinati (large open semolina pasta shapes); 8 items peperoni cruschi (dried sweet senise peppers); 100 g stale durum wheat breadcrumbs (mollica); 80 ml Extra virgin olive oil; 2 cloves Garlic; 1 tsp Fine sea salt

A classic Lucanian pasta tossed with crisp fried sweet dried peppers and crunchy golden toasted breadcrumbs.

🇮🇹Italy· Basilicata

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Difficulty: Easy
Calories: 520 kcal

Ingredients

0 of 6 gathered

Servings

400 g strascinati (large open semolina pasta shapes) — or cavatelli
8 items peperoni cruschi (dried sweet senise peppers) — stems and seeds removed, wiped clean
100 g stale durum wheat breadcrumbs (mollica) — coarsely crumbled or grated
80 ml Extra virgin olive oil — divided
2 cloves Garlic — peeled and lightly crushed
1 tsp Fine sea salt — to taste

Equipment

•Large pasta pot
•Wide frying pan
•Slotted spoon
•Kitchen paper
•Colander

Nutrition

Per serving, approximate

Calories: 520 kcal
fat: 18 g
carbs: 78 g
fibre: 5 g
protein: 14 g
calories: 520 kcal

Instructions

1
Bring a large pot of salted water to a rolling boil over high heat.
2
Wipe the dried peppers with a dry cloth to clean them thoroughly.
3
Remove the stems and shake out all internal seeds from the peppers.
4
Heat half the olive oil in a wide frying pan over medium heat.
5
Drop the cleaned peppers into the warm oil for five to ten seconds only.
6
Remove the peppers immediately to kitchen paper to cool and turn brittle.
7
Add the remaining oil and crushed garlic cloves to the same pan.
8
Stir the coarse breadcrumbs into the warm oil until deep golden and crunchy.
9
Discard the garlic cloves and set half of the toasted breadcrumbs aside.
10
Boil the strascinati pasta in the bubbling water until al dente.
11
Drain the cooked pasta and tip directly into the pan with the breadcrumbs.
12
Crumble in most fried peppers, toss thoroughly, and finish with remaining breadcrumbs.

Chef's tips

Never wash dried peppers with water as steam prevents them from crisping. Fry the peppers for mere seconds in warm oil; if they turn dark brown or black, they will taste bitter and must be discarded. They only become crunchy as they cool completely on the plate.

Ingredient substitutions

strascinati (large open semolina pasta shapes) → cavatelli or orecchiette
peperoni cruschi (dried sweet Senise peppers) → mild dried Spanish choricero or mild Anaheim peppers, though authentic Senise peppers give the true Lucanian crunch

Storage

Best enjoyed immediately, though leftover tossed pasta can be kept in an airtight container in the fridge for up to two days.

Reheating

Warm gently in a wide skillet over medium-low heat with a small splash of olive oil, adding extra fresh toasted breadcrumbs for crunch.

Common mistakes to avoid

•Frying the dried peppers for too long, which burns the delicate sugars instantly.
•Using fine store-bought breadcrumbs instead of coarse, rustic durum wheat crumb.
•Washing the dried peppers under water, making them soggy instead of glass-crisp.

Serving suggestions

Serve immediately in warm bowls with whole crisp pepper horns perched on top.Top with a grating of aged Lucanian Pecorino di Filiano if dairy is desired.