
Drive away with green broad beans and ricotta
preserves from Italy - Puglia
Lampascioni in oil
Lampascioni in oil
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
A special preserve of southern cuisine are the Lampascioni in oil!
Thoroughly clean the lampascioni and wash them repeatedly. To eliminate the bitter taste it is advisable to leave them for a whole night in fresh water and rinse them the next day.
After the necessary time, bring to the boil 1 liter of water, 1 liter of white vinegar and add a pinch of coarse salt.
Put the lampascioni in the pot and lower the heat letting them cook until, tasting them with a fork, they will be tender (about 30 minutes), but still firm.
Let them cool in their cooking water, then school children and season with oil, vinegar and pepper.
If you want to conserve them in oil, you must let them dry by first holding them in a colander and then in the air, lying on a clean cloth.
At this point, they are ready to be potted in sterilized glass jars, well covered with extra virgin olive oil, seasoned with a few cloves of garlic, a few leaves of parsley or mint, and black peppercorns.
Before storing in the pantry in the dark, the jars must be kept under control for at least a couple of days: the oil level tends to go down and must be topped up.