Lampascioni omelettes
- Lactose Free
- Vegetarian
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 50 min
- Makes: 20 pieces
- Cost: Low
- Note plus about 3-4 hours for soaking
PRESENTATION
Frittatine di lampascioni come straight from the beautiful countryside of Puglia—a spot where these tasty fritters are really cherished. They center around lampascioni, which are wild onions with a unique, earthy flavor. Pretty intriguing. At first, they’ve got this slightly bitter taste, but it softens up after a traditional cleaning process. Thing is, it involves soaking them in cold water a bunch of times, so only a mild bitterness stays. Perfect for Italian frittata recipes. The lampascioni get cooked and roughly mashed, then mixed with Grana cheese, parsley, and eggs. And you know what? It creates a flavor that's rich and satisfying. You’ll usually see these fritters served as a rustic antipasto, highlighting their cultural significance in Southern Italy. If you're diving into lampascioni recipes or exploring authentic Puglian cuisine, this dish offers an experience like no other.
Folks in Puglia put so much love into these fritters. Really. You can taste it in every bite. The outside turns this beautiful golden with a crispy texture, while the inside stays moist and flavorful. Different from your typical omelette, right? They’re earthier and more intriguing because of the lampascioni. Sometimes they're even called a hyacinth bulb omelette. So fancy! They bring this special regional flair. Take a bite and you get that savory, cheesy goodness from the Grana and eggs, and then the subtle wild onion flavor lingers. If you're all about discovering traditional Italian appetizers or love finding regional Italian specialties off the beaten path, frittatine di lampascioni are really really a different delight. They're ideal for a snack, an appetizer, or even a light meal—simple, slightly bitter, and completely Southern Italian. Perfect for those who appreciate a rustic and genuine taste of the region!
- INGREDIENTS
- Ingredients for about 20 mini omelettes
- Lampascioni (onions) 0.9 lb (400 g)
- Grana Padano PDO cheese 1.75 oz (50 g) - to grate
- Breadcrumbs ⅓ cup (40 g)
- Garlic ½ clove
- Eggs 2
- Extra virgin olive oil 10 tbsp (150 ml)
- Parsley 1 tsp - to chop
- Fine salt to taste
- Black pepper to taste
How to prepare Lampascioni omelettes
To prepare the lampascioni omelettes, first clean the lampascioni by removing all the excess soil; then cut off the tip 1 and remove the outer membrane covering them 2; finally, cut away the root as well 3.
Make a cross-cut at the base of each lampascione 4 to prevent them from falling apart too much during cooking. As you clean the lampascioni, place them in a bowl of cold water 5 to prevent them from turning black. The lampascioni should be soaked in cold water for at least 3-4 hours, changing the water several times during this period. The lampascioni will release a pinkish color into the water, and thanks to the various baths, they will lose excess bitterness. Drain the lampascioni 6 and
boil them in plenty of salted water for 40-45 minutes (7-8). After this time, check if the lampascioni are ready: they should be tender enough to be mashed with a fork 9.
Drain the lampascioni 10 and immediately plunge them into cold water 11. Let them cool, then drain them again 12.
Dry the lampascioni with a clean cloth 13 and mash them with the help of a fork 14. Transfer them to a bowl and further mince them with the fork 15 to obtain a coarse puree.
Season the lampascioni puree with half a clove of crushed garlic (or whole, according to your taste) 16, grated parmesan cheese 17, a teaspoon of chopped parsley 18, and mix the ingredients.
Then add the breadcrumbs 19 and finally the eggs, one at a time, previously beaten 20. Salt and pepper, then mix with the fork to obtain a homogeneous and soft mixture 21.
In the meantime, place olive oil in a large non-stick pan and heat it; as soon as it is hot, take a spoonful of the mixture at a time and fry your omelettes by sliding the mixture directly into the oil 22. Shape the omelettes as evenly as possible using 2 spoons. Fry them for 2 minutes on each side, turning them carefully 23, and once golden brown, drain your lampascioni omelettes on absorbent paper 34. If you want lighter omelettes, you can bake them in a preheated oven at 400°F for about 10-15 minutes, turning them halfway through. Serve your lampascioni omelettes hot!