Lampascioni are the edible flower bulbs of the grape or tassel hyacinth, an antipasti tradition of Italy's Puglia region. The bulbs, which resemble tiny onions, are also known as cippolini, or wild onions.
Lampascioni are the perfect picture of the tradition of cucina povera, or resourceful and homey poor folks country cooking. Dear to the hearts of those born in Puglia, these bulbs represent the taste of the homeland. A springtime treat, tiny wild tassel hyacinth bulbs (called simply ôonionsö on the label) the size of cherry tomatoes are bottled after being roasted al dente in a bit of extra-virgin olive oil. They have a pleasingly peppery, bitter aftertaste that swells and fades over a minute or two.
They're especially good for slow eating over the course of a late afternoon. Snack on them alongside some peperoni cruschi or a bit of Pecorino Toscano sheep's milk cheese. Fine with a squeeze of lemon too. Or chop them and bake with a bit of water softened bread, egg, pecorino, garlic and parsley. Great for Puglians and non-Puglians alike.
Types of Lampascioni:
Tutto Calabria Lampascioni (Wild Onions)
1 Jar - 10 oz.
Product of Calabria, Italy
Hard to find.
Posted by Unknown on 1st Jul 2013
A staple in my grand-mothers salad (articoke, celery, red onion mushroom, oil cured olives and olive oil) but haven't been able to find them in years. We used to use another brand but they no longer make it available. Also go good with scrambled eggs or in omelletts.