Spaghettoni with shallots, lemon and crusco pepper

Procedure

Fry the cruschi peppers in boiling oil until they become swollen and crispy.

Finely chop the shallot and sauté it in a pan with extra virgin olive oil, adding the zest and lemon juice. Cook the spaghetti and risotto halfway through in the pan, adding a little of the cooking water at a time. Serve garnished with crunchy bell pepper crumbs.