Fried wild onions (lampascioni) are another ancient flavors of Lucania. They resemble small onions, but with the onions have nothing to do. Bitter and sweet at the same time, as Lucania and its inhabitants. It’s a really delicious dish and comes even from an old recipe handed down from generation to generation.
Once tried, never forgotten!
They are a local specialty, to taste boiled (seasoned with extra virgin olive oil, salt and pepper), roasted with the skin, fried in batter, in omelet with eggs and cheese, and simply fried.
Difficulty: very low – Preparation time: 10 min – Cooking time: 10 min – Serves: 4 people – Cost: very low
Ingredients: 20 wild onions (lampascioni): extra virgin olive oil for frying – salt and pepper to taste
Preparation: Peel and clean the wild onions and wash them in abundant water. To remove the excess of bitter it would be better to leave them for a whole night in fresh water and rinse the next day. Make incisions on the sides and dry. As soon as the extra virgin olive oil is hot dip. You will see the wild onions turn into a flower opening. As soon as they became flat and golden, put them to drain on paper towels. Serve hot sprinkled with a little salt and pepper. They are excellent as an aperitif.