Lampascioni in EVO oil

They are bulbs, very similar to a spring onion, are small and very difficult to work with (especially clean). They are one of the most characteristic products of the Apulian territory and are one of the most difficult wild vegetables to harvest. They are generally fried but we chose to prepare them with our classic recipe to preserve them in only EVO oil. You will find a curious handmade incision on each lampascione, made with a knife, is part of the tradition and serves to further remove the natural bitterness of this bulb (perhaps it is also a superstitious gesture). 

They are stripped of their bitter core, acidified and cooked only in white wine vinegar, seasoned only with salt and pepper. They are perfect to pair with savory aperitifs, salads but especially when enjoyed with warm bruschetta.

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Ingredients: Raspascioni (68%), extra virgin olive oil (31%), wine vinegar, pepper, salt.