Ferricelli Pasta with Breadcrumbs and Crusco
Sudrise in the Kitchen: Classic Pasta with Breadcrumbs and Peperone Crusco
Today, Sudrise takes to the kitchen to bring you a classic dish from our homeland, a recipe that truly represents us: pasta with breadcrumbs and peperone crusco. This is a simple, quick, and wholesome first course, a symbol and expression of Lucanian peasant cuisine. We're presenting it with ferricelli, carefully prepared by Chef Antonello Guerrieri, owner of "Le Gourmet" restaurant in Corleto Perticara, with the addition of cacioricotta. Alternatively, you can use strascinati or cavatelli pasta.
INGREDIENTS FOR FOUR PEOPLE:
- Ferricelli 320g
- Breadcrumbs 100g
- Dried Peperoni Cruschi 4
- Cacioricotta 100g
- Salt to taste
- Marjoram to taste
INSTRUCTIONS:
1. Prepare the Breadcrumbs:
Sauté the breadcrumbs in a pan with herbs of your choice, such as marjoram or thyme, until golden brown.
2. Prepare the Peperoni Cruschi:
Using scissors, make a small incision along the length of the peperoni cruschi, remove the seeds, and fry them in extra virgin olive oil at 130°/140°C for about 30 seconds, until golden.
3. Cook the Ferricelli:
Boil the ferricelli in salted water, then drain and add them to the pan with the breadcrumbs. Toss everything together for about 1 minute.
4. Plate and Garnish:
Serve the pasta, then crumble the previously fried peperone crusco over the top and grate cacioricotta to finish the dish.
