Basilicata, a region in Southern Italy, is known for its rugged landscapes, historic villages, and rich culinary traditions. One of its most beloved ingredients is “Peperoni Crusch”, a unique type of dried sweet Italian pepper that is a staple in Basilicata’s cuisine. These peppers, typically of the “Senise” variety, are grown, dried under the southern sun, and then quickly fried to achieve their signature crispy texture. They bring a sweet, slightly smoky flavor and an irresistible crunch, making them a prized component in numerous regional dishes.
The “Basilicata Peperoni Cruschi Salad” celebrates the rustic flavors of this region and showcases the versatility of “Peperoni Cruschi” in fresh, modern preparations. Traditionally, these peppers are often served as a topping for pasta or alongside meats, but their crispiness and sweetness also make them an excellent contrast to fresh ingredients in a salad.
This recipe combines the crunch of “Peperoni Cruschi” with peppery arugula, juicy cherry tomatoes, and creamy ricotta salata—a firm, salted ricotta cheese. Together, these ingredients create a perfect balance of textures and flavors, embodying both the heritage and vibrancy of Southern Italian cuisine. A drizzle of high-quality extra virgin olive oil, preferably from Basilicata, enhances the salad with a rich, fruity aroma. Meanwhile, balsamic vinegar adds a touch of acidity that complements the sweetness of the peppers and the creaminess of the cheese.
Traditionally, “Peperoni Cruschi” must be handled with care during frying to ensure they achieve the ideal crispness without burning. The frying process takes only seconds per side, allowing for a light crunch that should be enjoyed immediately—hence, the importance of serving this salad fresh. If left too long, the humidity from the other ingredients could soften the peppers, reducing their prized crispiness.
The concept behind the “Basilicata Peperoni Cruschi Salad” is to honor the region’s traditions while introducing a fresh and contemporary way to enjoy its star ingredient. This dish can serve as a delightful appetizer or a light yet flavorful side dish, perfect for those who appreciate the nuances of Italian cuisine.
For those looking to enhance this dish further, toasted pine nuts could add an additional layer of crunch, while shaved “Pecorino” could provide a sharper depth of flavor. But at its core, this salad remains a tribute to Basilicata’s culinary heritage—a simple, rustic, and flavorful celebration of local ingredients that highlight the region’s unique gastronomic treasures.
By incorporating “Peperoni Cruschi” into this salad, we embrace the time-honored food traditions of Basilicata while also demonstrating their versatility. Whether you are well-versed in Southern Italian cuisine or discovering it for the first time, this dish offers a delicious gateway into one of Italy’s lesser-known yet remarkable culinary landscapes.
Basilicata Peperoni Cruschi Salad
Equipment
- Sharp knife
- Cutting board
- Mixing bowl
- Small skillet
- Tongs
- Serving platter
Ingredients
- 6 pieces Peperoni Cruschi (dried sweet Italian peppers) Lightly fried for crispiness
- 2 tablespoons Extra virgin olive oil Preferably from Basilicata
- 3 ½ ounces Ricotta salata Crumbled or shaved
- 1 cup Arugula Fresh and slightly peppery
- 1 cup Cherry tomatoes Halved
- ½ teaspoon Sea salt To taste
- ¼ teaspoon Black pepper Freshly ground
- 1 tablespoon Balsamic vinegar For added depth of flavor
- 1 tablespoon Fresh basil Roughly chopped
Instructions
- Heat a small skillet over medium heat and add 1 tablespoon of extra virgin olive oil. Once the oil is hot, add the Peperoni Cruschi and fry for about 20-30 seconds per side. They should crisp up quickly but not burn. Remove with tongs and set aside on a paper towel.
- In a mixing bowl, combine the arugula, cherry tomatoes, and fresh basil. Drizzle with the remaining olive oil and balsamic vinegar. Gently mix to coat the ingredients evenly.
- Break the crispy Peperoni Cruschi into smaller pieces and sprinkle them over the salad.
- Top the salad with crumbled ricotta salata, sea salt, and freshly ground black pepper.
- Transfer the salad onto a serving platter and serve immediately to enjoy the crunch of the Peperoni Cruschi before they soften.
Notes
- For an extra depth of flavor, consider adding toasted pine nuts or shaved aged Pecorino.
- Peperoni Cruschi should be fried lightly to remain crisp. If they burn, they will taste bitter.