This is a gift from my mother who leaves in the south of Italy, now dated a couple of weeks back. Fortunately, these can last long by storing them in a dry and cold place, maybe on the terrace, considering these days’ temperatures. The Lampascioni are for all Apulian a delicious treat. The scientific name of this flower bulb, because this is what it is, is Muscari comosum, a wild flower which grows all over
Ingredients : Lampascioni, extravirgin olive oil, vinegar, salt, pepper
Peel the lampascioni as you would peel an onion, removing the external side covered by earth. Soak them in water and leave it overnight. Boil them in hot water from 20 to 30 minutes, until they are soft.Drain them, put it in a dish and crash them with a fork one by one. Drizzle with lots of extravirgin olive oil, a bit of vinegar, salt and pepper.