Today I propose a recipe that is truly very ancient, passed down from mother to daughter. They are lampascioni alla salentina, flavored and cooked in a terracotta dish for many hours. Although their delicately bitter flavor does not always please everyone, cooked this way they become truly delicious. If you find yourself on vacation in Salento, you can find them at the market: you will need a bit of patience to clean them, but the effort will be amply rewarded!
Lampascioni, with their bold and slightly bitter taste, are the ingredient that makes this recipe a true homage to Apulian cuisine. Carefully prepared, these bulbs embody the tradition of a generous land, perfect for complementing rustic dishes or serving as a side for succulent meats.
* approximate values per serving
Clean the lampascioni well and rinse them under fresh water. Then place them in a terracotta dish with water, vinegar, celery, carrot, onion, and chopped tomato. Add salt, parsley, chili pepper, and oil. Turn on the heat. When it boils, reduce the flame to the minimum and let it simmer without stirring for about 3 hours.