Potato rostis and celeriac with mushrooms
356 recipes
Lampascioni Soffritti
ingredients
servings
4
Tassel hyacinth
500 grams
Onion
1 unit
Garlic
1 wedge
Extra virgin olive oil
to taste
Yellow tomatoes
10 unit
White wine
1 glass
Pepper
to taste
Laurel
3 leafs
second courses from Italy - Puglia
Lampascioni Soffritti
Lampascioni Soffritti
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A family recipe simple to prepare but very tasty!
preparation
step 1
Clean the wild onions with a small knife and cut the bottom and top.
step 2
Wash the wild onions in water and remove the dark outer skin as it comes away on its own.
step 3
Boil the wild onions in a pot, all together. Drain them as soon as they are cooked. To realize the right cooking, you can prick them with a fork: when they are soft it means they are cooked.
step 4
Cooking should last about 30 minutes. Wash them again to remove any skin that we have not been able to remove before.
step 5
Drain.
step 6
In a separate pan, prepare the sauté with extra virgin olive oil, chopped onion, garlic, chilli pepper and bay leaves, all together.
step 7
As soon as the onion is golden brown, pour the cleaned and drained lampascioni into the sauté and cook for 3 or 4 minutes, just long enough to mix them with all the other ingredients. Add some salt to give flavor.
step 8
After about 5 minutes, pour half a glass of white wine and cook for another 5 minutes.
step 9
Pour the chopped cherry tomatoes and mix the ingredients and cook for other minutes.
step 10
If you realize that your preparation has become dry, add a little water without overdoing it.
step 11
Add salt, pepper and turn off the heat.
