(Pickled lampascioni, Il Frantoio masseria, Ostuni)
Another untamed staple of Puglia’s cucina povera: wild hyacinth bulbs, or lampascioni. These rosy rounds make a delectable pickle with a delicate onion flavor.
On one particularly bacchanalian evening, we enjoyed an antipasto of pickled lampascioni, fried, burst open by the heat, and then drizzled with orange blossom honey at Il Frantoio. Side note: this was our FAVORITE masseria on the entire trip. It is heaven, and I could dedicate this entire blog to my musings on the matter.
(Photo courtesy of Parla Food, since mine did not turn out!)
But, back to the pickles… I’m going to thinly slice my lampascioni into rings and cure fresh, Montauk anchovies in their white wine vinegar brine.
