Lampascioni Fritters  

Lampascioni is a variety of wild onion (the bulb of the wild tassel hyacinth) having a distinctive flavor.  They are a specialty of Basilicata.

600 grams (about 1 1/2 pounds) lampascioni
500 grams (about 4 1/2 cups) bread crumbs
300 grams (about 2 1/2 cups) flour
2 eggs
Salt and pepper to taste
Extra virgin olive oil  

Peel the lampascioni and cut a cross at the root end.  Cook them in salted boiling water.   Drain thoroughly and allow to cool. Mash them with a fork by pressing at the same time to drain all excess water.   In a separate bowl, beat the eggs with the fork and add a pinch of salt and pepper.  Coat a spoonful of lampascioni with the flour; dip them in the beaten eggs and coat them with the bread crumbs.  Fry them in extra virgin olive oil.



Sweet and Sour Eggplant

500 grams (about 1  pound) eggplants
50 grams (1/4 cup) sugar
1/2 cup vinegar
300 ml (about 1 1/4 cups) extra virgin olive oil

Rinse the eggplants, pat them dry and cut them into medium cubes.  Cook them in the extra virgin olive oil.   Towards the end, add the salt, sugar and drizzle with the vinegar.   Mix well with a wooden spoon.  Cook over medium heat for a few minutes.  Serve cold.




Sautéed Cardoons 

The cardoon is a close relative of the globe artichoke and a member of the Thistle family.  It is grown for its "heart" and blanched leaf midribs.  The leaf stalks taste similar to artichokes and look somewhat like celery, and can be prepared much like it; but, unlike the artichoke, the flower buds cannot be eaten.

600 grams (about 1 1/2 pounds) cardoons
75 ml (about 1/3 cup) extra virgin olive oil
3 garlic cloves, chopped
Salt and pepper to taste

Clean the cardoons.  Remove the tough outer strings.  Keep only the tender branches.  Wash them and cook them in salted boiling water, 20 minutes approximately.  Drain thoroughly and allow to cool.  In a skillet, sauté the cardoons with extra virgin olive oil and the chopped garlic cloves.



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