Frittatine di lampascioni

The frittatine di lampascioni are a delicious appetizer from Italian cuisine, particularly from Southern Italy, where lampascioni, which are wild flower bulbs similar to small onions but with a slightly bitter taste, are highly appreciated. Here is the recipe:

Ingredients

• 300 g of lampascioni
• 2 eggs
• Flour as needed
• Breadcrumbs as needed
• Salt as needed
• Pepper as needed
• Oil for frying

Preparation

1. Start by cleaning the lampascioni. Remove the tougher outer part and the root. Some people prefer to blanch them slightly to reduce the bitterness, but this is a personal preference.
2. After cleaning them, slice the lampascioni or if they are particularly small, you can leave them whole.
3. Beat the eggs in a bowl adding salt and pepper to taste.
4. Coat the lampascioni first in the flour, then in the beaten egg, and finally in the breadcrumbs, making sure the coating adheres well.
5. In a frying pan, heat a generous amount of frying oil. When the oil is hot, fry the breaded lampascioni until they become golden and crispy.
6. Once cooked, place them on paper towels to remove excess oil.
7. Serve hot or at room temperature.

Curiosity

Lampascioni are also known as “wild onions” and are typical of the Mediterranean diet. In the past, they were considered poor folk’s food but today they are revalued for their unique taste and beneficial properties.

For an even more Italian touch, you can accompany the frittatine with a sprinkle of grated pecorino or a light tomato sauce for dipping. Enjoy your meal!