Basilicata Cultural Society
  • Facebook
  • Instagram
  • Youtube
  • Home
  • About Us
    • History of the Basilicata Cultural Society
    • Board of Directors
    • Lucani Associations in Canada
    • Toronto/Matera Cultural Partnership
    • Discover Basilicata
  • News
  • Events
    • Calendar Notes
    • Calendar
  • Scholarships
    • Guidelines & Application
    • Past Scholarship Winners
  • Join Us
    • Membership Information
    • Membership Form
  • Contact Us
  • Recipes
    • Introduction
    • Antipasti
    • Primi
    • Secondi
    • Contorni
    • Dolci
  • Videos
    • Visita Istituzionale in Canada – Basilicata Cultural Society
    • Our Rustic Kitchen
    • Our YouTube Channel
  • Photo Galleries
  • Search
  • Menu Menu
PreviousNext
123456789101112131415161718192021222324252627282930

Cruschi Peppers

Ingredients

  • “Cruschi” peppers,
  • (sun-dried long peppers)
  • Extra virgin olive oil
  • Salt

Preparation Instructions

In a saucepan, heat the extra virgin olive oil. Remove it from the stove and add the seeded cruschi peppers (whole or cut in two). In the past, in the “cantine” (wine bars) cruschi peppers were served with ossa di morto (biscuits with fennel seeds, boiled and then baked) because they stimulated to drink more. Today, they are usually served with fried black olives, sausages and eggs. They are an excellent typical entree.

Recipe Menu

  • Introduction
  • Antipasti
  • Primi
  • Secondi
  • Contorni
  • Dolci
© Copyright - Basilicata Cultural Society of Canada
  • Facebook
  • Instagram
  • Youtube
Veal with VegetablesCauliflower
Scroll to top