How do I prepare cruschi peppers?

Heat up the pan, pour a generous amount of olive oil / peanut oil, then add Di Carlo dried peppers and, then, switch the stove off. 

Quickly flip the peppers over, making sure they are not burning, until they get puffy, then they are ready.

Let them drain on paper towel: let your pepper cool down and they will get more and more crunchy, in other words they will get “cruschi”!

Tip: you can fry just few pieces at a time instead of fry them all at once

How do I prepare salt cod or baccalà?

• Traditional cooking

Boil for 5 minutes the baccalà in abundant water. Then drain it, take off the skin and chop it.

• Low-temperature cooking

You can cook baccalà at low temperature to preserve its properties and enjoy a delicate taste.

Brush some EVO oil all over the cod, then vacuum pack it in a pouch suitable for cooking. Then steam it or cook it using a roner clip, for 7 minutes at 65° C degrees.

How to serve it?

Season the fish with the frying oil from peppers, garnish with some peppers and then sprinkle on top some crushed peppers.