Frittata with Lampascioni

Preparation

1. STEP 1 OF 8

   Clean the lampascioni by removing the outer leaves, then rub them with a damp cloth to remove any traces of soil and slice them thinly

2. STEP 2 OF 8

   Cook them in a pot full of salted boiling water to remove the bitterness and drain them after 15 minutes

3. STEP 3 OF 8

   Heat the olive oil in a pan and sauté the lampascioni over moderate heat for 10 minutes, stirring often with a wooden spoon

4. STEP 4 OF 8

   When the lampascioni are almost cooked, add the tomatoes, seeded and cut into strips, to the pan, 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

5. STEP 5 OF 8

   Serve it hot

6. STEP 6 OF 8

   --- TIPS

7. STEP 7 OF 8

   Lampascioni, also known as 'cipollacci col fiocco' or 'lapasciuoli', are edible bulbs of a plant whose scientific name is Muscari comosum

8. STEP 8 OF 8

   The lampascioni

Suggestions

• Non-stick pan

• Bowl

• Stove

General Information

Analysis

Macronutrients (100 gr)