Lampascioni alla pugliese are delicious slightly bitter small onions typical of Apulian gastronomic tradition, particularly from Salento. Their preparation is long and complex, requiring a lot of patience! Each lampascione must be washed from dirt and peeled with the help of a knife. Only after this operation can they be boiled in water and vinegar, but the whole process takes a lot of time and care. Their flavor, as mentioned, is slightly bitter. They pair well with the classic "frisa" from Salento, but also with bruschetta, as part of a mixed appetizer, or alongside boiled meats. In Salento, lampascioni are also used to make omelets. Why not give it a try?
Information about Apulian Lampascioni
Apulian lampascioni are a wild fruit found 5-10 cm underground. They cannot be cultivated, and their presence on our tables is guaranteed by farmers who collect them using special tools and bring them to our company. They must be thoroughly washed, blanched with water and vinegar, and manually cleaned with a knife. It is a meticulous job that requires great care and a lot of time. Finally, they are hand-packed with fresh mint, chili pepper, and extra virgin olive oil.
In Salento dialect, they are called "pampasciuni." They are widely used as an appetizer. They have a unique taste and a crunchy texture. Salento women also use them to prepare flavorful omelets and potato salads.
A Unique Taste Preferred by Many
Apulian lampascioni are loved not only for their taste but also for their health benefits, thanks to their proven laxative, purifying, and diuretic properties. Apulian farmers have always known where to find these delightful small onions, and grandmothers and mothers in every Apulian family pass down the oldest recipe to prepare them. A recipe that we at La Terra di Puglia have decided to revive, bringing you these irresistible lampascioni alla pugliese ready to open, enjoy, and serve any time of the year. To make this product, we source the best lampascioni, clean and trim them one by one, and finally cook them just like our grandmothers did, with a mix of spices, salt, sugar, a bit of water, and vinegar, at very low heat for a long time. A must-try.
Lampascioni Sott'olio: Apulian Recipe
Lampascioni sott'olio are another highly appreciated Apulian specialty. The Puglian recipe for lampascioni sott'olio involves first boiling the lampascioni in water and vinegar, then drying them well, and finally preserving them in oil with the addition of fresh mint, chili pepper, and garlic. This preservation method allows you to enjoy lampascioni all year round while keeping their unique flavor intact.
How to preserve lampascioni sott'olio? It's important to use sterilized jars and high-quality extra virgin olive oil. The lampascioni must be completely submerged in oil to prevent mold and ensure optimal preservation.
Other Apulian Recipes with Lampascioni
In addition to the classic lampascioni sott'olio, there are many other Apulian recipes with lampascioni. These include:
- Lampascioni sott'aceto: another delightful variant using vinegar for preservation.
- Lampascioni omelet: a traditional Salento dish using lampascioni as the main ingredient.
- Potato and lampascioni salad: a tasty and nutritious salad, perfect as a side dish.
The Cultivation of Lampascioni
The cultivation of lampascioni is an interesting and unique process. Although they are a wild fruit, it is possible to attempt lampascioni cultivation in your garden by recreating their natural habitat conditions. However, most lampascioni consumed still come from spontaneous collection by Apulian farmers who know the secrets of their land.
Salento Products in Oil
In addition to lampascioni, the Salento tradition offers a wide range of products in oil. These include lampascioni sott'olio in agrodolce, raspberries in oil, and other delicacies like garlic in oil. Each product is carefully prepared using fresh, high-quality ingredients to offer the best of Apulian culinary tradition.
Discover the secrets of Apulian cuisine and be enchanted by the authentic flavors of lampascioni and other products in oil!
What are lampascioni called in Italian?
Lampascioni are known in Italian by various regional names, including cipolla canina, cipollaccio con il fiocco, giacino dal pernacchio, pampascione, pampasciuni, bambascione, and bambascioni.
Where are lampascioni beneficial?
Lampascioni are beneficial for the digestive system due to their diuretic and purifying properties. They help improve digestion and promote the elimination of toxins through urine.
What are the properties of lampascioni?
Lampascioni are rich in fiber, which aids intestinal transit, and minerals like potassium, which is essential for muscle and nerve function. They contain vitamins and have antioxidant properties that help combat free radicals, as well as diuretic and purifying properties that contribute to urinary health.
Who should not eat lampascioni?
People with kidney problems or those who need to limit their potassium intake, such as those with renal insufficiency, should avoid consuming lampascioni. Additionally, individuals with allergies or specific intolerances to bulbs should be cautious.
How much does a kilogram of lampascioni cost?
The price of lampascioni can vary depending on the region and season, but generally ranges from 10-15 euros per kg. In local markets in Puglia, the cost can be lower compared to other regions.
What do lampascioni taste like?
Lampascioni have a distinctive taste that is bitter and slightly spicy. This unique flavor makes them appreciated in various traditional recipes, where they are often used to add a note of bitterness to dishes.
What are lampascioni good for?
Lampascioni are good for improving digestion and purifying the body. Thanks to their diuretic properties, they help eliminate toxins and reduce water retention. Additionally, their antioxidant properties help protect cells from free radical damage.
