Ferricelli with bread crumbs, dried pepper, and cacioricotta

Today Sudrise takes to the kitchen and offers you a classic from our land, one of the recipes that most distinguishes us, pasta with breadcrumbs and dried peppers. A first course that is easy and quick to prepare but above all genuine, a symbol and expression of Lucanian peasant cuisine. We present it to you in a version with ferricelli, curated by chef Antonello Guerrieri, owner of the “Le Gourmet” Restaurant in Corleto Perticara, with the addition of cacioricotta. As an alternative, strascinati or cavatelli can be used as pasta.


INGREDIENTS FOR FOUR PEOPLE:

Ferricelli 320 g

Bread crumbs 100 g

Dried peppers 4

Cacioricotta 100 g

Salt to taste.

Marjoram to taste.


PROCEDURE:

Sauté the breadcrumbs in a pan with herbs of your choice, such as marjoram or thyme, until golden brown.

After that, cut the dried peppers with scissors up to the tip, remove the seeds, and fry them in extra virgin olive oil at 130°/140° C for about thirty seconds, to make them golden.

Boil the ferricelli in a pot of water, and once cooked, add them to the pan along with the breadcrumbs. Toss for about 1 minute.

Plate and, when cold, finish the dish by crumbling the previously fried dried pepper and grating the cacioricotta.