How to prepare pickled lampascioni, I’m going to explain it in my own way, which obviously doesn’t mean it’s the perfect way, but I’ll try to stick to the local rules for preparing pickled lampascioni. Here’s what the lampascioni looks like, the onion of the Muscari family, the outer part is very dark and covered with soil, let’s say it doesn’t look very good and for this reason, they need to be cleaned well of all the external soil, while the inside is pink and we will discover this after a thorough cleaning. The lampascioni has a very bitter aftertaste, let’s say that this is what makes it appealing and sought after. We can add that the best way to taste and preserve it is in oil after a quick boil in water and vinegar. I also add that since I tried them for the first time, I can’t help but make them every year.
- Difficulty: Easy
- Cost: Expensive
- Preparation time: 45 Minutes
- Portions: 8
- Cooking methods: Boiling
- Cuisine: Regional Italian
- Region: Puglia
- Seasonality: Autumn, Winter
- Energy 346.16 (Kcal)
- Carbohydrates 6.74 (g) of which sugars 0.88 (g)
- Proteins 0.74 (g)
- Fat 35.66 (g) of which saturated 5.00 (g)of which unsaturated 0.00 (g)
- Fibers 0.25 (g)
- Sodium 152.62 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lbs lampascioni
- 2 cups white wine vinegar
- 2 cups water
- 0.1 oz salt
- 1.3 cups extra virgin olive oil
- 0.2 oz whole black pepper
- 1 tsp dried oregano
- 1 clove garlic
Tools
- Pot
- Bowl
- Colander
- 3 Napkins
Preparation
Obviously, to best enjoy pickled lampascioni, leave them to rest for at least 30 days in a dark and cool place. However, this doesn’t mean they can’t be consumed immediately. Certainly, at my house, they don’t have the rest time… too tempting.
After cleaning and washing them well, make two cross cuts in the fresh lampascioni without dividing them. Leave them overnight in a bowl covered with water.
The next morning, rinse them once more with cold water and drain. In a pot, combine the vinegar with water and bring to a boil, toss in the lampascioni and boil for 20 minutes.
Drain the lampascioni and place them on a napkin to dry, repeat with dry napkins several times.
Place the lampascioni in jars with extra virgin olive oil, black peppercorns, and garlic with dried oregano. You can gently mix everything in a bowl and then place them in jars, always adding enough extra virgin olive oil to cover them completely.
Here’s how to prepare pickled lampascioni.
Advice
I always recommend sterilizing the jars before using them. I place them, with all the lids next to them, in the oven at 250°F for 20 minutes. Alternatively, you can sterilize them by putting them in cold water and bringing them to a boil for 15 minutes.
