Triilli with Cruschi peppers and Cacioricotta cheese

Ingredients for 4 people

  • 500 g of Triilli pasta from Vallesaccarda
  • 100g of dried peppers
  • 150g of Cacioricotta cheese
  • extra virgin olive oil to taste


wash the peppers, then cut them in half and remove seeds and core. Dip the peppers a little at a time in hot oil and fry them for no more than 3 seconds. Then drain them and make them cool. Filter the peppers cooking oil and put 100g of it in a pan. Cook the Triilli pasta in salted water, drain the pasta and put it in the pan containing the oil. Add the Cruschi peppers crumbled, (keep aside some peppers to guarnish), cacioricotta cheese and mix well all. Serve and garnish with peppers and crumbled cruschicacioricotta cheese

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