Lampascioni omelette
Lampascione bulbs are a herbaceous plant known mainly in Apulia. In Calabria they are also known as cipullizze.
They can be eaten in many different ways, all very easy to prepare: boiled, baked, pickled or as an omelette, as in the following recipe. Before cooking, they should be cleaned well to remove the bitter taste of the bulb.
Lampascioni omelette, ingredients
- 400g of lampascioni
- 5 eggs
- 200g of grated pecorino cheese
- Flour to taste
- 3 tablespoon of extra-virgin olive oil
- Salt to taste
- Pepper to taste
How to make lampascioni omelette
Wash the lampascioni in cold water and clean them by removing the outer part. As it is a wild product, it is necessary to eliminate all earthy residues, so it is good to soak them in cold water for about a couple of hours, changing the water once or twice.
After the necessary time for purification, drain the lampascioni, cut them into slices and boil them in plenty of salted water for about 20 minutes; then drain and dry.
Take a non-stick pan, pour in the oil and heat it up; lightly flour the lampascioni and add them to the hot oil in the pan.
Meanwhile, break the whole eggs into a plate, beat them with a fork and add the pecorino cheese. Mix the cheese with the eggs, add salt and pepper and pour evenly over the lampascioni, making sure that they are well distributed over the entire surface of the pan.
Leave the omelette to cook over a low heat for about ten minutes, covering it with a lid; shake the pan from time to time during cooking to prevent it from sticking to the bottom of the pan. As soon as the omelette is ready, place it on a large plate covered with absorbent paper. Serve still hot.
