PEPERONI CRUSCHI E POMODORI INVERNALI EN

PEPERONI CRUSCHI E POMODORI INVERNALI EN

Here below is a typical recipe of Basilicata , in collaboration with the blogger Lucia Antenori, whom we thank, we will achieve this beautiful and tasty recipe.
Dish of the peasant culture, simple but extremely good to be served as an appetizer or side dish. To achieve it will use two excellences of the Basilicata Region.

Card:
Difficulty: medium
Preparation time: 10 minutes
Cooking time: 3 minutes
Preparation for: 2 people

Ingredients:
2 Peppers of Senise PGI cruschi (dry)
10 winter cherry tomatoes
2 tablespoons of Extra virgin olive oil Vulture PDO
salt

Preparation:
Clean the Peppers of Senise PGI with a towel to remove any dust.
Put the Extra virgin olive oil Vulture PDO in a pan.
Once the oil is hot put the private peppers stem and seeds and remove the pan from the heat.
With a fork, turning the peppers to cook them from all sides preventing it from burning.
The peppers will swell.
Place them in a plate separating them from the oil and wait for it to cool down, cooling the peppers become more crispy.
Chop them by hand.
Add the cherry tomatoes cut in half.
Add salt and cooking oil.
Stir with a fork and serve.

Enjoy your meal and have fun with this Basilicata dish!

This recipe was created and shared on ITALIAN FOOD SECRETS by: Lucia Antenori

Author of the blog: Quella lucina nella cucina

Here you will find the original recipe: http://goo.gl/rkpWsA

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