Ricetta dei lampascioni pugliesi sott'olio e sott'aceto

Apulian lampascioni a true cult of cuisine. In oil and in vinegar to better enjoy this bulb with somewhat particular characteristics. lampascioni and are a bitter wild onion that if well cooked and transformed becomes a real delicacy for the palate. the lampascioni are generally found in the markets of almost all of southern Italy. but today in this video as you can see I was in the countryside to collect some to show you how they are in the wild. The lampascioni bought at the market have the same characteristics as the wild ones with the only difference that they are certainly of a larger and more important caliber. the lampascioni eaten in large quantities could cause aerophagia so my advice is not to overdo the doses. but eaten with caution and sparingly they help the liver functions of the liver and pancreas. they help digestion and preserve the stomach. in fact, the sap of fresh lampascione is very sticky and this viscosity is not completely lost after cooking. in this video I will cook the lampascioni in acidulated water and after having dried and cooled I will put them in two different solutions in 30% extra virgin olive oil and 70% seed oil; the other solution will be 50% white wine vinegar and water. in the oil solution I added a little pepper, parsley and garlic. I wish you a good view and I hope you can subscribe to my channel I would be very pleased to spread my cuisine to as many people as possible.