Ingredients: Per 4 servings
- 1 lb lampascione - wild onion
- extra virgin olive oil
- white wine vinegar
- salt and pepper
Clean the “lampascioni” (bulbs of a wild plant called tassel hyacinth - a kind of wild onion) removing the first leaves, wash well and keep under cold water for a day, changing the water often. Then boil them and allow to cool in the cooking liquid. Drain and season with salt, pepper, vinegar, olive oil and parsley. Mix well and serve.