The hyacinth bulb omelette is a recipe that belongs to the culinary traditions of Puglia. The basic ingredients are like the ones of the classic egg omelet but it is enriched with boiled wild onions (lampascioni). The bulb of lampascione is cultivated all over Puglia. These bulbs are famous all over the world for their size, their genuine and strong taste, their nourishing and even therapeutic properties. There are many ways to prepare them: in the oven, with oil and lemon, with eggs, golden and fried, over charcoal, in pickle, soused, sautéed with garlic and parsley.
300 g hyacinth bulbs
80 g pecorino romano, grated
4 tbsps extra- virgin olive oil
Clean the lampascioni and remove the sheath that covers them, eliminating the root.
As you clean the lampascioni put in a bowl with cold water, so they do not become black, then rinse well and drain.
Put the wild onions in a pot with cold water without salt, bring to a boil and boil the wild onions for about 60 minutes.
Before removing from the heat check with a fork if they are cooked. Drain and place in a bowl with cold water, and change it 2/3 times so that they lose the bitter taste.
In a large pan heat 4 tablespoons of extra virgin olive oil, add the wild onions cooked, mash them with the help of a wooden spoon and cook for 10 minutes over low heat.
Meanwhile, in a bowl beat the eggs with the grated cheese and salt. Add lampascioni to the egg mixture, raise the heat and cook over high heat for 3 minutes, cover and cook the omelet over low heat.
When the edges of the omelet become golden brown, turn the omelet using a lid and brown the other side.
When it is well cooked slide the omelet on a plate covered with kitchen paper, so that it can lose the oil in excess, cut and serve hot or cold.