Peperoni Cruschi

Method

Soak the dried Cruschi peppers in warm water for 20-30 minutes until softened, then drain and pat dry with kitchen paper. Remove the seeds and any tough cores, then cut the peppers into strips or leave whole depending on preference. Heat the olive oil in a large frying pan over a low to medium heat and gently fry the sliced garlic until it begins to turn golden. Add the chopped anchovies and stir until they dissolve into the oil, creating a fragrant base. Add the prepared peppers, sea salt and black pepper, then cook gently for 8-10 minutes, stirring occasionally until the peppers are tender and absorb the flavours. Finish with a splash of white wine vinegar and stir through, tasting for seasoning. Serve warm or at room temperature as a traditional Calabrian side dish.