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Lampascioni
Wild hyacinth bulbs
Lampascioni: Apulian wild hyacinth bulbs boiled and dressed with olive oil, vinegar and mint
Lampascioni, the bulbs of the wild tassel hyacinth, are dug in winter and spring in the fields of Puglia and Basilicata and sold in nets in Bari and Matera markets. They look like small red onions and have a pleasantly bitter, earthy bite that the people of Salento love as an antipasto or side to grilled meat, beans or eggs. Suitable as part of a balanced diet, they are high in fibre: about 120 kcal and 12 g carbohydrate per portion. The usual mistake is not soaking them long enough; unsoaked lampascioni are very bitter, so change the water several times. Jarred lampascioni in brine, rinsed well, are a quick alternative. Chef's tip: cut a small cross in the root end of each bulb so the bitterness leaches out and they cook evenly.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 3 tbsp extra virgin olive oil
- 1 ½ tbsp red wine vinegar
- 1 clove garlicfinely chopped
- 2 tbsp fresh mintchopped
- ½ tsp salt
- ¼ tsp black pepper
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Method
0/5 doneStep 1: Peel the outer papery layers off the 1 ⅛ lb lampascioni (wild hyacinth bulbs), trim the roots and cut a 5 mm cross into the base of each bulb.
15 minStep 2: Soak them in cold water for at least 3 hours (or overnight in the fridge), changing the water 3–4 times. This is not included in the timings.
Step 3: Put the bulbs in a pan of fresh cold water with 2 tbsp white wine vinegar for boiling, bring to a boil and cook for 10 minutes. Drain, cover with fresh boiling water and cook for 25–30 minutes more, until a skewer slides easily into the centre.
40 minStep 4: Drain well and, while still warm, toss with 3 tbsp extra virgin olive oil, 1 ½ tbsp red wine vinegar, 1 clove garlic, 2 tbsp fresh mint, ½ tsp salt and ¼ tsp black pepper.
2 minStep 5: Leave to cool for at least 30 minutes so they absorb the dressing. Serve at room temperature; they keep for 3 days in the fridge.
Nutrition per serving
- Calories
- 120 kcal
- Protein
- 2 g
- Carbs
- 12 g
- Fat
- 8 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does lampascioni take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of red wine vinegar?
- Sherry vinegar or white wine vinegar, same amount.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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