The peperoni cruschi, a culinary gem from Basilicata, Italy, offer an irresistible crunch and a unique flavor profile. This article delves into the history, preparation, and diverse uses of these delightful crispy peppers.
What are Peperoni Cruschi?
Peperoni cruschi are a traditional product of Basilicata, also known in some areas of southern Italy, especially in northern Calabria. The term "crusco" translates to "crispy," perfectly describing the texture of these dried peppers, briefly fried to achieve their characteristic crunch. These peppers are made from a variety of pepper treated to become crispy and very tasty.
The peperone di Senise, holding the Indicazione Geografica Protetta (IGP) designation, is the specific type of pepper used. Shaped like a small horn, similar to a chili pepper, it is not spicy but boasts a delicate, naturally sweet flavor.
History and Origin
While deeply rooted in Lucanian tradition, the peperoni cruschi, or peperoni di Senise, trace their origins back to the Antilles. These peppers, originally known as Capsicum annuum, arrived in Europe in the late 16th century thanks to Christopher Columbus. Legend says that the ship's doctor kept large quantities of these sweet peppers in one of the caravels, discovering not only their medicinal but also culinary properties.
Another legend suggests that the Aragonese, during the 16th century, brought them from Spanish colonies in the Antilles. At that time, Basilicata belonged to the Kingdom of the Two Sicilies.
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Traditional Preparation: From Field to Table
The production of peperoni cruschi is a time-honored process, showcasing the deep connection between the land and its culinary traditions.
Harvesting and "Serta" Formation
According to tradition, the peppers are harvested by hand and tied into long strings called serte or nserte. The correct and traditional form is "serta", which comes from the Latin sertum, meaning "garland" or "necklace". Nserta / nzerta are Lucanian dialectal variations, where the initial "n" or "nz" results from oral use and local phonetics. The "n" is added because in the Lucanian dialect there is a tendency to reinforce the beginning of words. Immediately after harvesting, the peppers are strung one by one onto a sturdy thread, typically using a needle and twine, forming a long, colorful braid.
Drying
Once ready, the serte are hung on balconies, under porticoes, or in well-ventilated rooms, where the peppers can dry slowly. This step is essential to obtain quality dried peppers, ideal for becoming cruschi. Alternatively, the inside of modern greenhouses can be used, offering the right temperature and humidity conditions. Some companies today prefer to dry the peppers in low-temperature ovens because they guarantee a constant temperature and humidity level, sheltered from surprises that the weather can reserve during the drying phase. A good drying is very important for this pepper because a partial drying could lead the peppers, over time, to develop mold and/or insects.
Frying
After a few weeks of drying, the peppers are ready to be fried or stored. Before frying, the peppers are cleaned with a dry cloth. It is important not to wet them, to prevent them from becoming soft. The peppers are fried in hot oil for only a few seconds. Immediately afterward, they are placed on paper towels to remove excess oil. The frying is the fundamental step that ensures crispness and fragrance to the Senise PGI pepper. To obtain the best result, just "wet" (immerse) the peppers for 2-3 seconds in the hot oil, extract them and let them cool on absorbent paper. As soon as they are extracted, the peppers are soft and need a few minutes to become crispy peppers. Once cold, salt can be added. Adding salt when hot compromises crispness.
Nutritional Value and Health Benefits
Before diving into recipes that enhance peperoni cruschi, it's worth discussing the nutritional properties of the peperone di Senise IGP. It is a special pepper not only for its taste and appearance, but also and above all for its organoleptic properties. It is very soft and almost completely free of water, which makes it suitable for drying, thus obtaining excellent dried peppers.
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Its nutritional properties are halfway between red pepper and chili pepper. It is in fact rich in lutein and lycopene, substances responsible for the red color as well as an excellent antioxidant action. By virtue of this, it plays a role in cancer prevention and slows down cellular aging. The Senise pepper also contains capsaicin, in quantities comparable to those of the lighter chili peppers, although it is not spicy. This is not a minor detail given the beneficial impact that this substance has on the heart and given its antioxidant character. To complete the nutritional profile of these peppers there are also vitamins and minerals. They contain vitamin C, vitamin K (which helps blood clotting), vitamin E, potassium, calcium and magnesium. From a caloric point of view, they are similar to other peppers: about 30 kcal per 100 grams. Furthermore, the Senise pepper is more digestible. This is because the skin is very thin and does not need to be peeled before cooking.
Culinary Uses: A Versatile Ingredient
The peperone crusco is a true asset in the kitchen as it is very versatile and suitable for many types of recipes. For starters, it can be eaten as is, as if it were a delicate snack. In this case it is placed in oil, as a preserve, to last a long time.
Peperoni cruschi are perfect for enriching many dishes. They can be added to pasta, on top of a soup, or as a crispy side dish for meat. They are also excellent as a snack to serve with an aperitif. Their flavor is delicate but intense, typical of Lucanian cuisine. They can be stored in jars or bags, as long as they are in a dry and dark place. In many families the "serta" is still prepared with patience and care, respecting the tradition. This practice, in addition to being useful, reminds us how precious the link with the territory is.
Here are some ideas on how to best use this type of vegetable:
- As a Snack: Consumed as is, offering a delicate and crispy treat.
- Contorno (Side Dish): Seasoned with a little oil and spices, they enhance grilled meats and flavorful fish.
- Pasta and Salads: Interacting well with other vegetables and leafy greens.
In all these cases, it is recommended to "revive" the peperone crusco by lightly pan-frying it before use.
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Popular Recipes
- Pasta ai Peperoni Cruschi: A first course widely consumed in Lucania and Calabria, featuring toasted breadcrumbs and peperoni cruschi. Variations may include black olives or a protein source like anchovies.
- Baccalà e Peperoni Cruschi (Cod with Peperoni Cruschi): A second course where peperoni cruschi are used as a garnish, adding color, flavor, and texture to the dish.
- Patate e Peperoni Cruschi (Potatoes with Peperoni Cruschi): A simple side dish of boiled and sliced potatoes, pan-fried in the oil used to crisp the peppers, creating a flavorful and texturally diverse dish.
How to Prepare Peperoni Cruschi at Home
While readily available for purchase, making peperoni cruschi at home allows for a personalized touch.
- Selection: Choose whole peppers of regular size.
- Cleaning: Before frying, clean the peppers with a dry cloth. It is important not to wet them, to prevent them from becoming soft.
- Frying: Fry them in hot oil for a few seconds.
- Drying: Immediately after, place them on paper towels to remove excess oil.
- Cooling: ATTENTION: the peppers only become crispy when they cool down.
- Serving: Whole or chopped, peperone crusco is served as an appetizer or to enrich first courses or main courses of meat or fish.
Storage
Peperoni cruschi can be stored in jars or bags, as long as they are in a dry and dark place. To maintain their crispness, store them in an airtight container, away from humidity.