Authentic Cavatelli lucani recipe: the flavour of peperone crusco, a Basilicata treasure
Cavatelli lucani with peperone crusco: Basilicata tradition in a dish
Basilicata's cuisine is a tribute to simplicity and local produce. Among the most representative dishes are Cavatelli lucania handmade pasta made from durum wheat semolina and water. Served with the famous peperone cruscoa dried and fried red bell pepper, they epitomize true Lucan cuisine - rustic, authentic and full of character.
The history and soul of Cavatelli lucani
The Cavatelli lucani have their origins in the peasant homes of the region. In the past, they were made by hand for special occasions such as weddings and religious celebrations. Each family had its own technique, handed down from generation to generation.
The peperone cruscois one of the most emblematic symbols of Basilicata: dried naturally in the sun, then briefly fried, it offers a crunchy, slightly sweet taste that enhances pasta dishes.
Ingredients (serves 4)
500 g of artisan Cavatelli
2 tablespoons Basilicata extra-virgin olive oil
2 garlic cloves
400 g tomato passata
4 à 5 peperoni cruschi
A few fresh basil leaves
Salt and black pepper
Caciocavallo podolico or pecorino for service
Step-by-step preparation
1. Prepare the tomato sauce
In a frying pan, sauté the garlic in olive oil until lightly browned.
Add the tomato passata, season with salt and pepper, and simmer over low heat for 25 minutes.
Add basil at the end of cooking for a fresh, fragrant aroma.
2. Fry the peperoni cruschi
Heat a little oil in a clean frying pan. Fry the
Tip Don't let them turn brown, as this will make them bitter.
3. Bake the Cavatelli
Bring a large quantity of salted water to the boil and cook the Cavatelli lucani for 5 to 6 minutes (a little longer if homemade). Drain and mix directly with the tomato sauce.
4. Assemble and serve
Add the peperoni cruschi crumbled peperoni, stir gently and serve hot.
Finish with a generous handful of grated grated Caciocavallo podolico and a drizzle of extra-virgin olive oil.
Gourmet variations
With meat Add a lamb ragù for a richer version.
With salted ricotta for a sweeter, creamier taste.
With fried bread A popular southern Italian touch that adds crunch.
To accompany your dish
This dish goes perfectly with a glass of red wine Aglianico del Vulture DOCwith its powerful, earthy aromas, emblematic of the volcanic lands of Basilicata.
