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Croccanti Cruschi Peppers
Produced By: Masseria Mirogallo
in Basilicata, Italy
These fried dried peppers—which Masseria Mirogallo calls "I Croccanti" for their exceptional crunchy texture—are a specialty of Lucania, Basilicata, where they are also known to locals as Peperoni Cruschi.
Peperone di Senise are a local, I.G.P. Basilicata sweet pepper variety, that grow up to six inches in length. They are harvested throughout the sweltering summer months—from the end of July until the end of September—when they are perfectly ripe, hanging heavy on the plant, and turning a deep red color with a glossy shine. Harvesting is labor intensive, as the peppers are picked entirely by hand, placed in large baskets, and brought by foot to a large shed.
They are strung into large wreaths (called serte) and placed into open-walled sheds to dry for 20-25 days. When the peppers are dry and wrinkled, the wreaths are carefully dismantled by hand and the peppers are fried in local olive oil until the skin is brick red with a crisp texture. The peppers are then packed and stored for use over the winter months.
These aromatic, crunchy peppers bring a new complexity of flavors to winter greens, braised and roasted meats, eggs, pasta dishes, and more.
Rolando raves: "Do like the locals and pop them like potato chips. Perfect with a glass of wine before dinner."
Product Code
50100
Unit Size
30 gr/1 oz
Unit/Case
7
Case Weight
0.9 kg/2 lb
Unit Price
**
Case Price
**
UPC Code
7-93232-50100-0
dried peppers, extra virgin olive oil, salt
- Crush over braised greens and stewed beans.
- Add a welcome crunchy element to creamy dishes like squash soup.
- Crushed in your hands they make the best topping for any seafood pasta dish.
- Cruschi are often coarsely ground with a mortar and pestle and sprinkled over eggs fried in olive oil.
- Add incredible flavor to the classic spaghetti aglio olio e pepperoncino (spaghetti with garlic olive oil and chili peppers).
These fried dried peppers—which Masseria Mirogallo calls "I Croccanti" for their exceptional crunchy texture—are a specialty of Lucania, Basilicata, where they are also known to locals as Peperoni Cruschi.
Peperone di Senise are a local, I.G.P. Basilicata sweet pepper variety, that grow up to six inches in length. They are harvested throughout the sweltering summer months—from the end of July until the end of September—when they are perfectly ripe, hanging heavy on the plant, and turning a deep red color with a glossy shine. Harvesting is labor intensive, as the peppers are picked entirely by hand, placed in large baskets, and brought by foot to a large shed.
They are strung into large wreaths (called serte) and placed into open-walled sheds to dry for 20-25 days. When the peppers are dry and wrinkled, the wreaths are carefully dismantled by hand and the peppers are fried in local olive oil until the skin is brick red with a crisp texture. The peppers are then packed and stored for use over the winter months.
These aromatic, crunchy peppers bring a new complexity of flavors to winter greens, braised and roasted meats, eggs, pasta dishes, and more.
Rolando raves: "Do like the locals and pop them like potato chips. Perfect with a glass of wine before dinner."
