Lampascioni Recipe (Wild Hyacinth Bulbs) by Master Chef Gianluca Deiana Abis

Preserved Lampascioni

Lampascioni, also known as wild hyacinth bulbs, are a traditional and unique ingredient from Puglia, Italy. These small bulbs have a distinctive, slightly bitter flavor and are often pickled or sautéed, offering a taste of Italian wild food. They're a delicacy typically enjoyed in the springtime.

Ingredients

• 500g Lampascioni bulbs (wild hyacinth bulbs, often found in Italian specialty stores or markets)

• 2 cloves garlic (crushed)

• 2 tablespoons extra virgin olive oil

• 1/4 cup white wine vinegar

• 1/4 cup water

• 1 tablespoon sugar

• Salt (to taste)

• Fresh parsley (chopped, for garnish)

• Fresh lemon juice (optional, for garnish)

Instructions

Step 1: Prepare the Lampascioni Bulbs

1. Rinse the Lampascioni bulbs thoroughly to remove any dirt.

2. Peel off the tough outer skin to reveal the tender bulb inside. Be careful, as these can be small and sometimes difficult to peel.

3. Slice the bulbs in half or leave them whole if they are small. Some people prefer to leave them whole for a more rustic presentation.

Step 2: Blanch the Bulbs

1. In a large pot, bring water to a boil and add a pinch of salt.

2. Add the Lampascioni bulbs to the boiling water and cook for about 10 minutes to remove some of their natural bitterness.

3. Drain the bulbs and set them aside.

Step 3: Sauté the Lampascioni

1. Heat the olive oil in a large pan over medium heat.

2. Add the crushed garlic and sauté it until fragrant, about 1-2 minutes.

3. Add the Lampascioni bulbs to the pan and sauté for about 5-7 minutes, until they begin to soften and take on a golden color.

Step 4: Add Vinegar and Sugar

1. Pour the white wine vinegar and water into the pan.

2. Add the sugar, stirring well to combine.

3. Let the mixture simmer for about 10 minutes, allowing the bulbs to absorb the flavors of the vinegar and sugar. Taste for salt, and adjust if necessary.

Step 5: Garnish and Serve

1. Once the Lampascioni is tender and the liquid has reduced slightly, remove the pan from heat.

2. Transfer the bulbs to a serving dish, and sprinkle with fresh chopped parsley.

3. Optionally, drizzle with a bit of fresh lemon juice for added brightness.

4. Serve the Lampascioni as a side dish or appetizer. They are great served alongside meats or on their own with some crusty bread.

Chef’s Tip

Lampascioni have a unique flavor that’s slightly bitter but delicious when paired with the right seasonings. If you're making them for the first time, don’t be afraid to experiment with the amount of vinegar or sugar to balance the bitterness to your liking.