Lampascioni in oil are delicious! we can assure you that eating this specialty of Salento made with dog onion will amaze you. not only that but they are also good for the body. like almost all traditional recipes of Salento are characterized by two peculiarities: the "poverty" of raw materials and the simplicity of preparation that enhances the high quality of products. Lampascioni are a clear example.
Ingredients: wild onions, chilli pepper, parsley, garlic,
aromas, olive oil.
jar of 314 ml
INGREDIENTS FOR ABOUT 20 FRITTATINE
Lampascioni 400 g
Grana Padano DOP to grate 50 g
Breadcrumbs 40 g
Garlic ½ clove
Extra virgin olive oil 150 ml
Parsley to chop 1 teaspoon
Fine salt to taste
Black pepper to taste.
The lampascioni are ready and preserved in oil, they should be so tender that they can be crushed with a fork . Transfer them to a bowl and chop them up further with a fork to obtain a coarse puree.
Season the lampascioni puree with half a clove of crushed garlic (or whole, according to your taste), the grated grana cheese, a teaspoon of chopped parsley and give the mixture a stir. Then add the breadcrumbs and finally the eggs, one at a time, previously beaten. Season with salt and pepper and mix with a fork to obtain a smooth and homogeneous mixture.
In the meantime, put the olive oil in a large non-stick pan and heat it up; as soon as it is hot, take a spoonful of the mixture at a time and fry your frittatas, sliding the mixture directly into the oil. Give the fritters as regular a shape as possible with the help of 2 spoons. Fry them for 2 minutes per side, turning them carefully 23 and once they are golden brown, drain your lampascioni frittatas on absorbent paper 24. If you want lighter frittatas, you can bake them in a preheated oven at 200°, both static and ventilated, for about 10-15 minutes, turning them halfway through cooking. Serve your lampascioni frittatas still hot!