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Lampascioni Puglia style in Sunflower Oil - 314ml
Lampascioni Puglia style in Sunflower Oil - 314ml - Image 2
Lampascioni Puglia style in Sunflower Oil - 314ml - Image 3
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Lampascioni Puglia style in Sunflower Oil – 314ml

5/5
It may look like small onions, but the Lampascioni is actually the bulb of a type of hyacinth flower, with a slightly bitter taste.
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$6.99

Product Code: GDP311/1
EAN Code: EAN 8055965080262
Weight: 290 grams
About this Product

The benefits of the lampascione have been known since ancient times. Known are therefore its stimulating, aphrodisiac, prifying, diuretic and laxative properties. Its mucilages and gums also appear to be capable of exercising anti-inflammatory activity.

Ingredients

  • Lampascioni (63%)
  • Sunflower Oil (36%)
  • Wine Vinegar ( SULFITES)
  • Salt
  • Peppers
  • Garlic
  • Spicy Pepper
  • Parsley
  • Antioxidant E300
  • Acidity Regulator E330
“
  • Lampascioni (63%)
  • Sunflower Oil (36%)
  • Wine Vinegar ( SULFITES)
  • Salt
  • Peppers
  • Garlic
  • Spicy Pepper
  • Parsley
  • Antioxidant E300
  • Acidity Regulator E330

How to use

  • Lampascioni or “canina onion” is recognized above all among the agri-food products of Puglia and Basilicata.
  • The bulbs, which can be harvested by hand in the splendid Apulian countryside, can be enjoyed in many ways, mainly as appetizers, on bruschetta or to accompany any second course of meat or fish.
“
  • Lampascioni or “canina onion” is recognized above all among the agri-food products of Puglia and Basilicata.
  • The bulbs, which can be harvested by hand in the splendid Apulian countryside, can be enjoyed in many ways, mainly as appetizers, on bruschetta or to accompany any second course of meat or fish.

Recipe

Lampascioni with Eggs

Ingredients

  • 1 Jar of Lampascioni
  • 3 Eggs Oil
  • Salt
“
  • 1 Jar of Lampascioni
  • 3 Eggs Oil
  • Salt

Guidelines

  • Drain the lampascioni.
  • Cover the bottom of a pan with extra virgin olive oil and cook over a moderate heat with the lid on, turning occasionally.
  • After about 10 minutes, when they are golden brown, mash the lampascioni with a fork.
  • Continue cooking on a slower heat for another 20 minutes, add the eggs and season with salt.
  • Mix, let it thicken for a few minutes and serve the dish piping hot.
“
  • Drain the lampascioni.
  • Cover the bottom of a pan with extra virgin olive oil and cook over a moderate heat with the lid on, turning occasionally.
  • After about 10 minutes, when they are golden brown, mash the lampascioni with a fork.
  • Continue cooking on a slower heat for another 20 minutes, add the eggs and season with salt.
  • Mix, let it thicken for a few minutes and serve the dish piping hot.

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