The lampascioni frittata is a tasty side dish typical of Apulian cuisine. Lampascioni, also known as agretti, are a wild vegetable with an elongated shape and a delicate flavor. In this recipe they are combined with ripe tomatoes and grated Pecorino cheese to create a flavorful and nutritious frittata. Olive oil and salt add the final touch of flavor. Try it as a side dish for a summer dinner or as a light main course.
Clean the lampascioni, remove the outer leaves then rub them with a damp cloth to remove any traces of soil and cut them into thin slices
Cook them in a pot of boiling salted water so they lose their bitterness and drain them after 15 minutes
Heat the olive oil in a pan and sauté the lampascioni over medium heat for 10 minutes, stirring often with a wooden spoon
When the lampascioni are almost cooked, add to the pan the tomatoes, seeded and cut into strips, season with salt, add the eggs beaten separately with the grated Pecorino, level the mixture with a spatula and let it set for 4-5 minutes; flip the frittata and cook it for the same time on the other side
Serve it hot
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Lampascioni, also called cipollacci col fiocco or 'lapasciuoli', are edible bulbs of a plant whose scientific name is Muscari comosum
Lampascioni
Non-stick frying pan
Bowl
Stove
Italia, Puglia
| Energy (kcal) | 72.21 |
| Carbohydrates (g) | 4.06 |
| of which Sugars (g) | 0.92 |
| Fat (g) | 4.05 |
| of which Saturates (g) | 1.57 |
| Protein (g) | 5.27 |
| Fiber (g) | 1.59 |
| Sale (g) | 0.12 |
