Lampascioni are a real delicacy for the people
of Puglia.
These wild onions with a slight bitter taste grow
in the uncultivated soils in the south of Italy.
They come out during the ploughing season and are
sold as a delicacy.
Unlike normal onions, they take 4 to 5 years to
reach maturity.
Ingredients:
1kg, "lampascioni", extra virgin olive
oil, salt, black pepper, red wine vinegar.
Procedure:
Clean the 'lampascioni' well removing all the
soil and wash them under running water.
Dry them well and pierce the core.
Boil them in an abundance of salted water and
a little vinegar, to taste.
Drain them once soft, crush them and dress with
olive oil, vinegar, salt and ground black pepper.
These are also excellent served with a broad beans
pure`.
by Giovanni Membola
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