A Modern Twist on Pasta e Cavoli by the Food Blogger Ingordo
With his 68.8 K followers Alessandro Tipaldi - a.k.a. Ingordo is a pharmacist turned Instagrammer and food blogger from Salerno, in southern Italy. Ingordo (which actually means the greedy) has come up with a new pasta e cavoli - cauliflower pasta that puts a new spin on this very classic southern Italian dish.
The shiny red star of this pasta, besides the cauliflower, is a particular type of sun dried red pepper called peperone crusco.
Peperoni cruschi are a sweet pepper variety, from Senise in Basilicata in southern Italy. They grow up to six inches in length and are harvested throughout the baking-hot summer months—from the end of July until the end of September—when they become perfectly ripe. Strung into large wreaths (called serte) they are placed into open-walled sheds to dry for 20-25 days.
These aromatic, crunchy peppers bring a new complexity of flavors to winter greens, braised and roasted meats. Crushed in your hands, they make the best topping for any seafood pasta dish.
A sliced marinated cauliflower floret also feature as a topping in this dish to complete its elaborate look. However, at the core of this classic typically lies cauliflower whose flavor gets to its best due to a particular method of cooking.
Find out more about this method and watch the video below.
Peperone Crusco
Sun Dried Cruschi Pepper from Senise, the area of Lucania in the southern region of Basilicata.
