Orecchiette Matera Style

Grate the stale bread into fine breadcrumbs. In a large skillet, heat 30 grams of extra-virgin olive oil over medium heat. Add the breadcrumbs and toast, stirring frequently, until golden brown and crispy. Remove the toasted breadcrumbs from the skillet and set aside.

Carefully clean the peperoni cruschi, removing any stems or seeds. In the same skillet, add another 30 grams of extra-virgin olive oil. Heat the oil over medium-low heat. Add the peperoni cruschi and fry for a very short time, about 30-60 seconds, until they become crisp and bright red. Be careful not to burn them. Remove the crispy peperoni cruschi from the skillet and place them on paper towels to drain. Once cooled, gently crush them into flakes, reserving a few whole for garnish.

Peel and thinly slice the garlic. In the same skillet with the remaining infused extra-virgin olive oil, add the sliced garlic. Cook over low heat until the garlic is fragrant and lightly golden, about 2-3 minutes. Remove the skillet from the heat to prevent the garlic from burning.