The crusco bun, but the pepper by Senise not always. There serta dried peppers can be ringed with recipes that leave the precious red horn the opportunity to take back that little water and become soft again, ready for other sensations. A very intriguing alternative to frying is the traditional dish of deviled potatoes. A meeting between the natural sweetness of pepper and the spiciness of the special guest, u riaulicchi ' (the diavolicchio, the local chili pepper).

Combining two red horns, one small and spicy, the other large and sweet, makes deviled potatoes an almost indecent proposal. But then, if it is repeated calmly and with the right proportions, it becomes a simple dish of gastronomy. That of Senise, a seduction to take away

If you want something softer, more velvety, the first thing to do is to return that vital fluid that has been carried away, with skill and skill, to the dried horn in your hands. If there are four of you, then the red horns must be at least as many, you have to adjust according to the measures. While you revive the peppers in lukewarm water, also take care of lighting the fire for the potatoes. They also need to be peeled and mashed. When the peppers are red and full-bodied, brown them in boiling oil, made on fire by the small but diabolical pepper. After a few minutes of dancing, add the mashed potatoes, a shower of aromatic parsley and a touch of salt and … "I is fort com i riauL!", (He's strong as the devil!) as they say in Senise. A diabolical recipe if you like strong tastes!

Deviled potatoes

Ingredients for 4 people

500-600 g of boiled, peeled and mashed potatoes
4-5 dried Senise peppers to be rehydrated in warm water
1-2 hot peppers (possibly the "diavolicchio" variety)
salt, extra virgin olive oil, parsley q. b.

Method

Clean the seeds and soak the peppers in warm water for at least an hour. Boil the potatoes, then peel and mash them with a fork or a potato masher. Fry the finely chopped red pepper, add the dry peppers and leave for a few minutes. Finally, add the mashed potatoes, salt, parsley and leave to flavor, stirring for a few seconds. Serve hot.

Potatoes are absolutely "hot", otherwise what the hell would ignite them? The Delegation of the Accademia del Chilli dell’Appenino Lucano also recommends it. Are you ready for the seductive flames of the soft material that makes a spicy pleasure explode in your mouth?

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