Fried Lampascioni are a delicious side dish, very simple to prepare, but they will win you over with their delicate and slightly bitter taste. If you want them to lose some of their bitter taste, once cleaned, let them soak in water for a few hours or even overnight.

The lampascione is a bulb typical of the Mediterranean regions, mainly found in Apulia and Basilicata, it is a kind of wild scallion that grows spontaneously in the fields. I love Lampascioni, I discovered them thanks to my father-in-law from the province of Matera, who used to collect them in the fields and bring us bags full, much to the joy of my mother-in-law, who had to clean and cook them for everyone, both fried and in meatballs.

Please don’t miss the FACEBOOK page, my INSTAGRAM account and the YOUTUBE CHANNEL.

Find here links for other Lucanian recipes:

Difficulty: Easy
Cost: Economical
Rest time: 4 Hours
Preparation time: 15 Minutes
Portions: 6 People
Cooking methods: Stove
Cuisine: Italian Regional
Region: Basilicata
Seasonality: Summer, Autumn

Ingredients

1.1 lbs lampascioni (fresh)
4.23 cups vegetable oil
to taste fine salt

Preparation

Clean the lampascioni thoroughly of dirt, remove the outer part if it appears dry or damaged, then put them in cold water for a few hours or even overnight. It’s better if you change the water every 3/4 hours, this will allow you to remove some of the bitter taste that characterizes these bulbs. You can also skip this step if you enjoy their characteristic bitter flavor.
Remove the lampascioni from the water, drain them, dry them, and make a cross cut that should reach halfway through the bulb.
In a pan with plenty of hot oil, add the lampascioni a little at a time, turning them often. They will cook by opening up like a rose and will become crunchy on the outside.
Remove them from the pan with a slotted spoon, place them on a plate covered with paper towels, and season with salt.
And now you can enjoy them!