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Lampascioni in oil




Tassel hyacinth

900 oz


1 lb

White vinegar

1 lb

Coarse salt

to taste

Extra virgin olive oil

to taste

Fresh mint

7 leafs

preserves from Italy - Puglia

Lampascioni in oil

Lampascioni in oil


ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Lampascioni in oil

A special preserve of southern cuisine are the Lampascioni in oil!

Lampascioni in oil step 1

step 1

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.

Lampascioni in oil step 2

step 2

After the necessary time, bring to the boil 1 liter of water, 1 liter of white vinegar and add a pinch of coarse salt.

Lampascioni in oil step 3

step 3

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.

Lampascioni in oil step 4

step 4

Let them cool in their cooking water, then school children and season with oil, vinegar and pepper.

Lampascioni in oil step 5

step 5

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.

Lampascioni in oil step 6

step 6

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.

Lampascioni in oil step 7

step 7

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.

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