Do you know pepper called “Crusco”? No? Well, of course you have seen the image of red peppers hanging under the Sun, which is a stereotyped image about south of Italy and Mediterranean, generally. But we have a unique one in Basilicata: pepper “Crusco” from Senise.
The taste is sweet and really fantastic if peppers are dry: in fact we use to pick them up on a thread that binds different peppers as a kind of necklace [named “nserta”] and this stays outside in sunny place for a long to get dry. Once dry you have 2 options: either fry them in hot oil for a few seconds and thus, become a great snack crisp and crumbly and I’m mad about, or you can grind obtaining a red powder similar to Hungarian paprika, but sweet. It’s like a spice used to flavor sausages and meat in general, but also for pasta and soups. The pepper powder as well as give color and flavor to the meat seems to be a good preservative for its natural antioxidant properties. This is the so- called “Zafaran Pisat'” because it reminds a bit to saffron (zafferano in italian) as well as its use.
And today we’ll share with you a nice recipe with Zafaran’, a typical dish of Basilicata, easy, fast and commonly called “pasta cu’ Cif” … I guess because of the pepper’ dust sound as it touches the hot oil..cifff..
You can the pepper dust from Senise also abroad, but you can use also a different, just be careful to dont take a spicy one :-P
- spaghetti – 300 gr
- pepper dust – 3 tablespoon
- garlic 2 cloves
- oil extravirgin of olive
1. In a saucepan, boil the water for our spaghetti
2. When the water boils, add salt and spaghetti
3. In the meantime, prepare a pan with oil and garlic and turn on the fire at pasta’ cooking halftime
4. Take out spaghetti, add the pepper powder into the hot oil and immediately the spaghetti and stir over low heat until the spaghetti got the typical bright red color
5. Serve on a plate and let’s enjoy this simple and delicate recipe from Lucania or Basilicata.
Qui la ricetta per 3 persone. Il peperone di Senise lo trovi in commercio, ma puoi chiaramente utilizzare qualsiasi peperone secco o polvere di peperone, solo occhio a non prendere quelle piccanti :-P
1. In una pentola mettiamo a scaldare l' acqua per i nostri spaghetti
2. Quando l'acqua bolle aggiungiamo sale e spaghetti
3. Nel frattempo prepariamo una padella con olio da scaldare e accendiamo il fuoco a metà cottura della pasta per far dorare l'aglio
4. Appena scoliamo gli spaghetti, aggiungiamo la polvere di peperone nell'olio bollente e subito gli spaghetti e mescoliamo il tutto a fuoco basso fino a dare il colore tipico rosso acceso
5. Serviamo sul piatto e godiamoci questo semplice e delicato piatto lucano