Troccoli with peperoni cruschi and bacon is a first course with few simple ingredients that create a tasty and delicious dish.
A versatile first course different from the traditional dishes cooked on Sundays, but it will guarantee success with your guests both from an innovative and taste perspective.
The pasta with peperoni cruschi is a dish of Lucanian peasant origin that was prepared with humble ingredients like the dried pepper known as crusco and stale bread crumbs fried with the pepper.
In my version, I have changed the original recipe, following my personal taste, I slightly sautéed the peperoni cruschi and then deglazed with wine and continued with the risotto-style cooking of the fresh pasta directly in the pan with the sauce by adding hot water.
With this process, I obtained a first course with a creamy sauce due to the release of starch from the pasta. In my opinion, a more flavorful dish.
Naturally, the crunchy component is not lacking, given by the bacon sautéed without the addition of oil and the toasted bread crumbs separately.
If my troccoli with peperoni cruschi and bacon have piqued your taste buds’ curiosity, you just have to continue reading and prepare them!
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 9 oz of fresh troccoli
- 3.5 oz of smoked bacon
- 0.7 oz of peperoni cruschi
- 1 oz of bread crumbs
- Half cup of white wine
- to taste of salt
- to taste of oregano
- to taste of EVO oil
- 1 clove of garlic
- to taste of hot water
- to taste of grated Parmesan
Steps
Cut the peperoni cruschi into small pieces.
Take a large pan, considering that it will later contain the pasta, and pour in the EVO oil and a clove of garlic.
Sauté the peppers for a few minutes, avoiding letting them blacken.
Pour in the wine and let it evaporate.
Add salt and oregano, once the wine has evaporated, turn off the heat and prepare the other ingredients.
In a small pan, brown the sliced bacon without oil.
When it becomes transparent and crispy, turn off the heat.
In another small pan, brown the bread crumbs, stirring often to get golden bread crumbs.
Once all the ingredients we need are prepared, heat some water and when it is hot, place the troccoli in the pan with the peppers, pour a couple of ladles of hot water and turn on the heat, stirring continuously to cook, adjust the salt.
Add water as needed until the pasta is cooked.
At the end of cooking, complete with the addition of bacon, a sprinkle of Parmesan, and the toasted bread crumbs, mix and serve.
The troccoli with peperoni cruschi and bacon in its simplicity creates a symphony of flavors between sweetness, crunchiness, and intense aromas.
