Lampascioni are a real delicacy for the people
These wild onions with a slight bitter taste grow
in the uncultivated soils in the south of Italy.
They come out during the ploughing season and are
sold as a delicacy.
Unlike normal onions, they take 4 to 5 years to
1kg, "lampascioni", extra virgin olive
oil, salt, black pepper, red wine vinegar.
Clean the 'lampascioni' well removing all the
soil and wash them under running water.
Dry them well and pierce the core.
Boil them in an abundance of salted water and
a little vinegar, to taste.
Drain them once soft, crush them and dress with
olive oil, vinegar, salt and ground black pepper.
These are also excellent served with a broad beans