Cruschi Peppers: History, Drying and Use in the Kitchen
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Cruschi Peppers: History, Drying and Use in the Kitchen
The crusco pepper, a typical ingredient of Lucan cuisine, has a long and fascinating history that makes it unique in the Italian culinary scene. This pepper, sweet and crunchy, is fried in hot oil until it becomes a tasty and much appreciated ingredient in the local cuisine.
History
The history of crusco peppers dates back to at least the 18th century, when Lucanian farmers began to fry peppers to keep them long after harvesting. Thanks to this practice, the crusco pepper soon became a widespread ingredient in the region, used in many traditional recipes. Its versatility and its ability to enrich dishes with its crunchy flavor make it one of the favorite ingredients of Lucan cooks.
Today crusco pepper is a much appreciated ingredient throughout Italy, and is used to enrich many dishes, from pasta to baked vegetables, from salads to appetizers. Its ability to give a unique flavor to dishes makes it ideal for enriching simple and traditional dishes, but also more elaborate and sophisticated dishes.
The drying
First, to prepare dried peppers, you need to get fresh fruits. Once found, there are two ways to go: the traditional natural drying in the sun or the faster drying in the oven.
If you opt for natural drying, the peppers must be washed and dried carefully and left to rest in a dark place for about three days. After that, the peppers are stacked in the classic braids called "nserte", using a needle and thread. The braids are hung in the sun, avoiding leaving them out even in the evening so as not to absorb humidity. You must wait until the peppers are completely dried before you can use them.
If, on the other hand, drying in the oven is preferred, the peppers should be washed and dried carefully and then placed on a pan at a low temperature (about 50/60 degrees). It is necessary to let them dry slowly, it will take about seven hours.
In both cases, dried peppers can be stored in a cool, dry place for a long time without losing their flavor and nutritional properties. Choosing the best route depends on personal preferences and the availability of time.
How they prepare
But how do you prepare crusco pepper? First of all, it is important to choose the right peppers: sweet peppers of the Corno di Capra or Quadrato di Senise variety are generally used. The peppers, after a drying period, are washed and cut into thin strips, then fried in hot oil until they become crispy. It's important to avoid frying too many peppers at once, as this will prevent them from sticking together and becoming mushy instead of crispy.
Once fried, cruschi peppers can be kept in an airtight container for several days, and used to enrich many dishes. They can be added to salads for a crunchy flavor and pop of colour, or used as a condiment to enrich pasta dishes, such as pasta with turnip tops. Additionally, they can be used to flavor baked vegetables or omelettes.
Crusco pepper is also a very versatile ingredient in the kitchen, and can be used to create original and innovative dishes. For example, you can prepare tasty croutons with cruschi peppers, melted cheese and raw ham, or use them to prepare a delicious filling for focaccia.
Ultimately, crusco pepper is an ingredient that deserves to be known and appreciated not only in Lucanian cuisine, but throughout Italy. Thanks to its versatility and crunchy flavour, this pepper can enrich many dishes, from the simplest to the most sophisticated. It gives dishes a touch of originality and authenticity, which makes them unique and unmistakable. Furthermore, thanks to its long and fascinating history, the crusco pepper represents an important part of the culinary culture of the Lucanian region, and can be used to discover and appreciate the richness of the Italian culinary tradition.
