Lampigioni are wild
Submitted by Dylano on Mon, 02/22/2010 - 07:06In reply to A newbie all over again! by Annec
Lampigioni are wild onions.....havn't eat any so cant really give opinion..... Think used in all sorts of recipes, sure someone will know more.......
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lamapagioni
Submitted by Valentina+c on Mon, 02/22/2010 - 08:19In reply to A newbie all over again! by Annec
I had no idea of what this vegetable was, so I made a little research on the web.. anyway, I learnt that they are called "Lampagioni" (not lampigioni) and are used like onions. In Southern Italy they are also called "cipollacci selvatici" (wild onions as Dylano said) they have a bitter taste so they are usually made in oil, or cooked with water and vinegar. I found a recipe here, but it is in Italian. (as I clicked on the link it asked me to print the page, but you can cancel it) http://www.cooker.net/cooker/cooker.nsf/wstaricetta?open&ParentUNID=C65D... TRANSLATION (made by myself so ask for any clarifications or odd expressions :p) : Dosi per 4 porzioni - Difficoltà Facile - Serves 4 - Easy to made Ingredienti 600g lampagioni poco aceto ( vinegar) olio (oil) sale (salt) pepe (pepper) Preparazione Mondare bene i lampagioni togliendo tutte le incrostazioni di terra e la pellicina più esterna. Lavarli bene in acqua corrente quindi metterli a cuocere in acqua calda - Cut the lampagioni and remove mud and the external sheet. Wash them carefully, then put them in a saucepan filled with hot water and cook them. Cambiare l'acqua di cottura più volte per essere certi che l'amarognolo del lampagione venga eliminato. - Change the hot water more than once, so to remove the bitter taste of lampagioni. Salate quindi l'ultima acqua di cottura e finire di cuocere. - Add salt to the last water that you can now use to cook them Affinché possano essere mangiati in insalata bisogna farli raffreddare e condirli semplicemente con olio e poco aceto. - if you prefer to eat them with a salad, allow to cool and then add oil and vinegar. Si possono mangiare anche caldi conditi con olio e pepe nero. - if you love their bitter taste, you can simply add oil and black pepper and eat them while warm.
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lampascioni....
Submitted by sebastiano on Mon, 02/22/2010 - 10:31In reply to A newbie all over again! by Annec
thats what they generally call them around Puglia which is the "main area where these are eaten. they are great have a slightly pinkish flesh.And hopefully i will not be beaten alive for saying that pickled in good vinegar they beat pickled onions (although that is what they are)
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MORE INFORMATION
Submitted by Gala Placidia on Mon, 02/22/2010 - 13:42In reply to A newbie all over again! by Annec
Here is some interesting information: http://www.guardian.co.uk/lifeandstyle/2006/nov/18/features.weekend2
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