Spaghetti with garlic and oil, ricotta cheese and crusco peppers

Procedure

Fry the cruschi peppers in sunflower oil at 180 degrees until they become swollen and crispy.

Grate a clove of garlic in a pan with plenty of extra virgin olive oil. Cook the spaghetti, toss it in the pan, add the ricotta and mix well.

Serve garnished with crunchy crusco pepper crumbs.