Do not tell me you've never tasted ... What? Not yet ?!?!!? Well, you're missing one of the symbols of Luke's Restaurant, a product that differentiates us in Italy for its brilliant color, its heady aroma and a distinctive taste ...!
I cruschi peppers, or the folk saying "paparuol crushc" are sweet red peppers, elongated and narrow, which are dried in the sun in the famous and beautiful necklaces, Call wreath. Thanks to this slow, natural drying, the peppers lose all the water they contain and become cruschi that, precisely, it means crisp.
I cruschi peppers are very tasty and flavorful. The best way to taste and fry in olive oil, chop up and eat as a snack, almost like potato chips: you will see, are the best of San Carlo ;))). The problem is the fry! Cruschi The peppers are very hard to fry because they have a very thin skin and tend to burn easily. They should still have a bright color, without losing the crispness! You see them as fried Paoletta (this is his photo masterpiece)? She was great!
Just a second longer in the oil and you can throw away these rare and delicious peppers! : (((What you do to avoid mistakes? Simple: take part in Facefood! In fact, one of the laboratories of taste, as the program, will be devoted entirely to the frying peppers bran. But, quietly, after having exercised on frying them eat!;)
Once you learn the technique, then you can use them in various ways: not only as a snack, but also crumbled on the famous orecchiette with broccoli, eggs, omelet or just like I did here.
What are you waiting for? Hurry to book! The May 21 is coming!
I cruschi peppers, or the folk saying "paparuol crushc" are sweet red peppers, elongated and narrow, which are dried in the sun in the famous and beautiful necklaces, Call wreath. Thanks to this slow, natural drying, the peppers lose all the water they contain and become cruschi that, precisely, it means crisp.
I cruschi peppers are very tasty and flavorful. The best way to taste and fry in olive oil, chop up and eat as a snack, almost like potato chips: you will see, are the best of San Carlo ;))). The problem is the fry! Cruschi The peppers are very hard to fry because they have a very thin skin and tend to burn easily. They should still have a bright color, without losing the crispness! You see them as fried Paoletta (this is his photo masterpiece)? She was great!
Just a second longer in the oil and you can throw away these rare and delicious peppers! : (((What you do to avoid mistakes? Simple: take part in Facefood! In fact, one of the laboratories of taste, as the program, will be devoted entirely to the frying peppers bran. But, quietly, after having exercised on frying them eat!;)
Once you learn the technique, then you can use them in various ways: not only as a snack, but also crumbled on the famous orecchiette with broccoli, eggs, omelet or just like I did here.
What are you waiting for? Hurry to book! The May 21 is coming! 
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