Mediterranean Spaghetti with peppers bran Senise, all the flavors of the South and breadcrumbs: a recipe very easy and with all the flavors of southern Italy, and especially in Basilicata and Sicily. I don't know if you've ever tried the crispy peppers Igp. They are a protected geographical indication product obtained from a particular type of pepper, the Capsicum annuum sweet. This pepper is characterized by a thin skin and a low water content, which makes it perfect to be dried. After drying, the pepper is fried and you use it both as a snack, both in the kitchen. Is’ crunchy, It tastes sweet, slightly smoky and tangy and fits perfectly with all the flavors of southern cooking and then siciliana, from Sun-dried tomatoes with capers.
I used the peppers bran at first fast flat, because in less than ten minutes the sauce is ready). And I combined the unique flavor of this pepper capers, Sun-dried tomatoes, anchovies, green olives, parsley, tomato paste and toasted bread crumbs. That's why I called them Mediterranean spaghetti with peppers bran. I assure you that, Despite being a first course ' poor ', some’ like the SPAGHETTI SICILIANA or those SPAGHETTI ALLA CARRETTIERA, it is tasty. And no one will understand that you have done it in a flash. If you like, You can replace the toast with a sprinkling of ricotta cheese lucano, just to stay on topic. Alternatively, try also my RISOTTO WITH RAPE CIME, PINE NUTS AND PEPPERS cruschi, elegant and delicious.
2 comments
They look great these peppers “crispy. Great products for a great dish.
Thank You Cynthia, Yes I do have a little’ the small Italian agrifood excellences fixed and I must admit that I fell in love with crispy peppers. You are so kind to pass by me. A warm greeting, ADA