Omelette with traditional Apulian lampascioni great for the main course also appreciated with our legendary Apulian bread. I don’t know why, but since I was a child, this term “lampascioni” was used, in my opinion, improperly to mock someone and yet… It referred to someone who seemed strange or did something unusual, giving them the nickname “stu lampascion.” I always told myself that if lampascioni are considered so good, it shouldn’t be offensive to be called that, boooo. Even food has its history and curiosities. 🙂 The lampascioni omelette my mom made was really, really good and she made it in the way I will indicate.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 6 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 5 Eggs
- 0.66 lbs Lampascioni
- 2 tbsp Grana Padano (Grated)
- to taste Garlic
- to taste Parsley
- to taste Fine salt
Tools
- Frying Pan
- Lid
Preparation
First, clean the lampascioni bulbs. How to clean them? It’s the same as onions, just remove the outer layer with a knife until the white part appears. However, unlike onions, lampascioni are dirty with soil and sticky, so it’s good to use gloves.
Make a cross cut as our mothers used to do under the cleaned lampascioni and soak them. Change the water at least twice to clean them well. Boil in cold water for about ten minutes if the lampascioni are small, counting from when it starts boiling. Drain and mash them with a fork.
Beat the eggs in a bowl and add the finely chopped garlic, grated Grana Padano cheese, a little salt, and parsley. Mix well. Pour two to three tablespoons of oil into a large frying pan and when it’s hot, pour in the lampascioni omelette mixture. Cook the omelette on one side and then the other for about fifteen minutes over moderate heat.
Flip the omelette when it sets using a lid and serve it warm.
Traditional Apulian Lampascioni Omelette
Advice for lampascioni omelette if possible, it is preferable to enjoy it as a main course, with the good Apulian bread that is now requested throughout Italy and elsewhere and can also be purchased in supermarkets. Also, take a peek at Pinterest from The Recovering Cook
