(sun-dried long peppers)
Extra virgin olive oil
In a saucepan, heat the extra virgin olive oil. Remove it from the stove and add the seeded cruschi
peppers (whole or cut in two). In the past, in the “cantine” (wine bars) cruschi peppers were served with ossa di morto (biscuits with fennel seeds, boiled and then baked) because they stimulated to drink more. Today, they are usually served with fried black olives, sausages and eggs. They are an excellent typical entree.