{"id":7851,"date":"2025-11-05T14:22:50","date_gmt":"2025-11-05T14:22:50","guid":{"rendered":"https:\/\/mercazzurro.com\/authentic-cavatelli-lucani-recipe-the-flavour-of-peperone-crusco-a-basilicata-treasure\/"},"modified":"2025-11-05T14:39:13","modified_gmt":"2025-11-05T14:39:13","slug":"authentic-cavatelli-lucani-recipe-the-flavour-of-peperone-crusco-a-basilicata-treasure","status":"publish","type":"post","link":"https:\/\/mercazzurro.com\/en\/authentic-cavatelli-lucani-recipe-the-flavour-of-peperone-crusco-a-basilicata-treasure\/","title":{"rendered":"Authentic Cavatelli lucani recipe: the flavour of peperone crusco, a Basilicata treasure"},"content":{"rendered":"\t\t
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Cavatelli lucani with peperone crusco: Basilicata tradition in a dish\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Basilicata's cuisine is a tribute to simplicity and local produce. Among the most representative dishes are Cavatelli lucani<\/b><\/span>a handmade pasta made from durum wheat semolina and water. Served with the famous peperone crusco<\/b><\/span>a dried and fried red bell pepper, they epitomize true Lucan cuisine<\/b><\/span> - rustic, authentic and full of character. <\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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The history and soul of Cavatelli lucani\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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The Cavatelli lucani<\/b><\/span> 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. <\/p>

The peperone crusco<\/b><\/span>is 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.<\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Ingredients (serves 4)\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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  • 500 g of <\/span>artisan Cavatelli<\/b><\/b><\/p><\/li>

  • 2 tablespoons Basilicata extra-virgin olive oil <\/p><\/li>

  • 2 garlic cloves<\/p><\/li>

  • 400 g tomato passata<\/p><\/li>

  • 4 \u00e0 5 <\/span>peperoni cruschi<\/b><\/b><\/p><\/li>

  • A few fresh basil leaves<\/p><\/li>

  • Salt and black pepper<\/p><\/li>

  • Caciocavallo podolico<\/b><\/span> or pecorino for service<\/p><\/li><\/ul>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    Step-by-step preparation\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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    1. Prepare the tomato sauce\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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    In a frying pan, saut\u00e9 the garlic in olive oil until lightly browned.<\/p>

    Add the tomato passata, season with salt and pepper, and simmer over low heat for 25 minutes.<\/p>

    Add basil at the end of cooking for a fresh, fragrant aroma.<\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    2. Fry the peperoni cruschi\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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    Heat a little oil in a clean frying pan. Fry the peperoni cruschi<\/g><\/g> for a few seconds on each side, until crisp. Drain on kitchen paper and crumble coarsely. <\/p>

    Tip<\/b><\/span> Don't let them turn brown, as this will make them bitter.<\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    3. Bake the Cavatelli\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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    Bring a large quantity of salted water to the boil and cook the Cavatelli lucani<\/b><\/span> for 5 to 6 minutes (a little longer if homemade). Drain and mix directly with the tomato sauce. <\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    4. Assemble and serve<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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    Add the peperoni cruschi<\/b><\/span> crumbled peperoni, stir gently and serve hot.<\/p>

    Finish with a generous handful of grated grated Caciocavallo podolico<\/b><\/span> and a drizzle of extra-virgin olive oil.<\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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    Gourmet variations\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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    • With meat<\/b><\/span> Add a lamb rag\u00f9 for a richer version.<\/p><\/li>

    • With salted ricotta<\/b><\/span> for a sweeter, creamier taste.<\/p><\/li>

    • With fried bread<\/b><\/span> A popular southern Italian touch that adds crunch.<\/p><\/li><\/ul>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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      To accompany your dish\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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      This dish goes perfectly with a glass of red wine Aglianico del Vulture DOC<\/b><\/span>with its powerful, earthy aromas, emblematic of the volcanic lands of Basilicata.<\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

      Cavatelli lucani with peperone crusco: Basilicata tradition in a dish Basilicata’s cuisine is a tribute to simplicity and local produce.<\/p>\n","protected":false},"author":1,"featured_media":7849,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[574,564],"tags":[],"class_list":["post-7851","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-basilicata-recipes","category-recipes"],"_links":{"self":[{"href":"https:\/\/mercazzurro.com\/en\/wp-json\/wp\/v2\/posts\/7851","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mercazzurro.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mercazzurro.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mercazzurro.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mercazzurro.com\/en\/wp-json\/wp\/v2\/comments?post=7851"}],"version-history":[{"count":1,"href":"https:\/\/mercazzurro.com\/en\/wp-json\/wp\/v2\/posts\/7851\/revisions"}],"predecessor-version":[{"id":7852,"href":"https:\/\/mercazzurro.com\/en\/wp-json\/wp\/v2\/posts\/7851\/revisions\/7852"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mercazzurro.com\/en\/wp-json\/wp\/v2\/media\/7849"}],"wp:attachment":[{"href":"https:\/\/mercazzurro.com\/en\/wp-json\/wp\/v2\/media?parent=7851"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mercazzurro.com\/en\/wp-json\/wp\/v2\/categories?post=7851"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mercazzurro.com\/en\/wp-json\/wp\/v2\/tags?post=7851"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}