Fettuccine with Peppers from Senise
and a Crunchy Topping
Fettuccine with peppers from Senise and a crunchy topping is my interpretation of a dish I had in Potenza. It is different from other pepper sauces by a distinctly smoky flavour and the crunchy topping.
I didn’t know there was something special about peppers from Senise, until we visited Antica Osteria Marconi in Potenza, and found traces of paprika in a leading in the Menù Basilicata. It turns out ‘Peperoni di Senise’ is an IGP product with rigid rules on place of origin, cultivation and preservation. It tastes a bit like the Spanish paprika pimentón, but Peperoni di Senise are not dried by smoking, so the distinctly smoky aroma must come from the soil.
In late summer the garlands of dried peppers can be bought at every street corner, and they are nice souvenirs to bring home. And you can always substitute with fresh and dried red peppers and a dream of Basilicata.