“Lampascioni” wild onions

They are wild greens and grow at 5-10 cm under the soil. They
can’t be cultivated and their presence on our tables is possible
only thanks to the farmers that collect them digging the
ground with a hoe. We buy these greens from them. It is very
important to wash them well and carefully. After the washing,
we scald them in water and wine-vinegar. Then, we start to
clean them by hand with a small knife. The cleaning consists in
removing the external part in order to arrive to the core of the
vegetables. This process requires a lot of time, great care and
patience. In the end they are put in extra-fine-olive-oil and
seasoned with fresh mint and hot chili pepper.
In our dialect they are called “pampasciuni”. They are often
used as hors-d’oeuvre. They have a singular taste and are very
crackling. Southern housewives use them to prepare delicious
omelettes or potato-salads.