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. The following recipe is one of the less known but delicious and exquisite. It was prepared by shepherds of the Murgia area during holiday occasions.
300 g lampascioni
pecorino cheese, grated
Clean the lampascioni removing only the bottom with the roots and the first layer covered with soil. Rinse them under running water. Boil them in salted water for 15 minutes, drain, then leave them to cook completely in other salted boiling water. After 15 minutes drain again, then flour and fry them in olive oil in an iron frying-pan. When golden, add the beaten eggs, grated pecorino cheese, salt, pepper, and cook over medium heat. As soon as the eggs harden, remove the pan from the flame and serve.