Calabrian lampascioni recipe
In Calabria, lampascioni are also known as cipullizze. We propose them together with the classic 'mpacchiuse' potatoes, to create a rich and tasty side dish.
Calabrian lampascioni, the ingredients
1kg of potatoes from Sila PGI
400g of lampascioni
100ml of extra virgin olive oil
Salt to taste
How to make Calabrian lampascioni
Clean the lampascioni by removing the outer skin and roots, wash them carefully and soak them in cold water (for at least an hour) before cooking.
Peel the Potatoes from Sila PGI, wash them under cold running water and cut them into thin slices. Pour the oil into a pan and heat it up, add the potatoes and turn them with a wooden spoon. Cover and cook over a medium heat for the first ten minutes, stirring often. Reduce the heat and continue cooking, stirring from time to time, at which point remove the lid to allow the potatoes to toast.
In the meantime prepare the lampascioni in another pan with a little oil: drain them, cut them in half and let them cook on a medium heat for 15/20 minutes.
When the potatoes are cooked, add the lampascioni with all their sauce and let them flavour in the pan for at least five minutes, adjusting the salt if necessary. The dish is ready, enjoy it!
