The frittata with lampascioni is a tasty side dish typical of Apulian cuisine. Lampascioni, also known as agretti, are a wild vegetable with an elongated shape and 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 by removing the outer leaves, then rub them with a damp cloth to remove any traces of soil and slice them thinly
Cook them in a pot full of salted boiling water to remove the bitterness and drain them after 15 minutes
Heat the olive oil in a pan and sauté the lampascioni over moderate heat for 10 minutes, stirring often with a wooden spoon
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
Serve it hot
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Lampascioni, also known as 'cipollacci col fiocco' or 'lapasciuoli', are edible bulbs of a plant whose scientific name is Muscari comosum
Lampascioni
Non-stick 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 |
