Delicious Raw Pepper Recipes:
Tenuta Padì's recommendations
Explosion of Flavours from Lucanian Tradition
The peperone crusco is one of the most characteristic and fascinating ingredients of the Lucanian cuisine. This sun-dried pepper has a unique flavour and crunchy texture that can add a distinctive touch to a wide range of dishes. Originating in Basilicata, the crusco pepper has become a symbol of local gastronomy, used in various recipes that enhance the simplicity and authentic flavours of this land. Companies such as Tenuta Padì are dedicated to the production of this precious ingredient, guaranteeing quality and authenticity.
The History of the Crusco Pepper
The crusco pepper, also known as Senise pepper, owes its name to the town of Senise, located in the province of Potenza in Basilicata. This pepper is cultivated in the fertile lands of the region and then left to dry in the sun, a process that gives it its characteristic crunchy texture and intense flavour. The tradition of crusco pepper production dates back centuries and represents a true culinary heritage of Basilicata, handed down from generation to generation. Tenuta Padì, a young farm, is committed to maintaining alive these traditionsproducing cruschi peppers from high quality certificates PGI.
Traditional recipes with Crunchy Pepper
Cod with Crunchy Pepper
Ingredients:
500g desalted codfish
5 Cruschi peppers of Tenuta Padì
2 cloves of garlic
Extra virgin olive oil
Chopped fresh parsley
Salt and pepper to taste
Preparation: In a large frying pan, heat some extra virgin olive oil and add the crushed garlic cloves. When the garlic starts to brown, add the Tenuta Padì cruschi peppers and fry them until crispy. Remove and set aside. In the same pan, add the cod cut into pieces and cook for about 10-15 minutes, until tender. Add the fried cruschi peppers and stir gently. Garnish with freshly chopped parsley and serve hot.
Pasta with Crusco Peppers and Crumbs
Ingredients:
400g of spaghetti
6 cruschi peppers from Tenuta Padì to crumble: Glass chips ready-made
100g breadcrumbs
2 cloves of garlic
Extra virgin olive oil
Salt and pepper to taste
Preparation: Cook the spaghetti in plenty of salted water until al dente. Meanwhile, in a frying pan, heat the extra virgin olive oil and add the crushed garlic cloves. Fry the Tenuta Padì cruschi peppers until crispy, then remove them and roughly crumble them. In the same pan, add the breadcrumbs and toast them until golden and crispy. Drain the pasta and add it to the pan with the toasted breadcrumbs. Stir well. Add the crumbled cruschi peppers and mix again. Serve immediately, adding a drizzle of raw extra virgin olive oil.
Orecchiette with turnips and crushed pepper
Ingredients:
400g of orecchiette
1 large turnip
6 Cruschi peppers of Tenuta Padì
2 cloves of garlic
Extra virgin olive oil
Chopped fresh parsley
Salt and pepper to taste
Preparation: Peel the turnip and cut it into small cubes. In a large pot, heat some extra virgin olive oil and add the whole garlic cloves. When the garlic starts to brown, remove it and add the turnip cubes. Cook over a medium heat for about 10 minutes, until the turnips are tender. Meanwhile, cook the orecchiette pasta in plenty of salted water according to the instructions on the package. Fry the cruschi peppers from Tenuta Padì until crispy, then roughly crumble them. Add the cruschi peppers and chopped parsley to the turnips. Stir well. Drain the orecchiette al dente and add them to the pot with the turnips and cruschi peppers. Stir well to mix all the ingredients. Add salt and pepper to taste. Serve the orecchiette pasta with turnips and crusco peppers hot, garnishing with a drizzle of raw extra virgin olive oil.
Innovative recipes with Crunchy Pepper
Crusco Peppers Covered in Dark Chocolate
Ingredients:
10 Cruschi peppers of Tenuta Padì
200g high quality dark chocolate
Flaked sea salt (optional)
Preparation: Fry the Tenuta Padì cruschi peppers until crispy, then set aside on paper towels to remove excess oil. Melt the dark chocolate in a bain-marie until smooth and homogeneous. Dip the raw peppers into the melted chocolate, making sure they are evenly coated. Place the coated raw peppers on a baking tray lined with baking paper. If desired, add a pinch of flaky sea salt on top of the still-warm chocolate for a contrast of flavours. Let cool at room temperature until the chocolate solidifies. Serve as dessert or a tasty snack.
Lucania's red gold
The crusco pepper is a true jewel of Lucanian cuisine, capable of transforming each dish into aexperience gustatory only. From traditional recipes such as salt cod with crusco peppers and pasta with breadcrumbs and crusco peppers, to more innovative preparations such as crusco peppers covered in dark chocolate, this ingredient stands out for its versatility and its unmistakable flavour. Tenuta Padìwith its commitment to the production of the Peperone Crusco di Senise PGI, continues to enhance this extraordinary product, preserving its quality and authenticity according to the ancient Lucanian tradition.
Choose the products of Tenuta Padì means bringing the authenticity and tradition of Basilicata to the table. Every step of the production process, from cultivation to harvestingfrom drying to packaging, is followed with care and dedication. This commitment ensures that each Crusco pepper retains its organoleptic characteristics and unmistakable flavour.
With Tenuta Padì, you are not just buying a product, you are squality and the authenticity of a centuries-old tradition. Passion for the land and respect for ancient processing techniques are reflected in every single pepper, ensuring an experience culinary only and unforgettable.
Bring home the authentic flavour of Basilicata and be won over by the superior quality of the Peperoni Cruschi IGP di Senise. Choose Tenuta Padì: we cultivate with love!
