Pizzicarielli with Cruschi Peppers

Bring a large pot of water to a rolling boil for the pizzicarielli pasta. Add 10g of fine sea salt to the boiling water.

While the water heats, prepare the cruschi peppers. Gently clean the cruschi peppers with a dry cloth and carefully remove the stems and any seeds.

In a large skillet, heat 50g of extra-virgin olive oil over medium heat. Add the cleaned cruschi peppers and fry them quickly for about 30-60 seconds, turning constantly, until they become bright red and crispy. Be careful not to burn them.