Comments on: sunday story: e vs lampascioni 7 days ‘war’ :)

By: everyday » one adventure in nonna anna’s kitchen

everyday » one adventure in nonna anna’s kitchen — Tue, 16 Aug 2011 10:13:58 +0000

[...] at home and cook all day. Nonna Anna is Mrs. F’s mother, and my friend B’s grandmother, I gave her a s.o.s call about the lampascioni sometimes ago and after she arranged that I could meet Nonna Anna to cook lampascioni properly and [...]

By: eva

eva — Tue, 14 Sep 2010 05:34:25 +0000

Hi Lynn,
The lampascioni I cooked were also sticky, but they were very bitter! There are two types of lampascioni, the ones I tried were the wild ones, may be the cultivated ones are milder?
The seller in the market told me that they were usually cultivated around autumn, before the weather gets very cold and harvested in spring. I guess you can try again next spring.
I also posted my experience with Nonna Anna, she is from puglia and she taught me how to cook lampascioni (and orecchiette with broccoli raab) here: http://www.enatasa.com/everyday/2009/04/one-adventure-in-nonna-annas-kitchen/
Have fun with lampascioni! :)

By: Lynn Phillips

Lynn Phillips — Mon, 13 Sep 2010 19:45:39 +0000

I live in Seattle, but I was in Puglia, mushroom hunting with a group, five years ago. I don’t remember eating lampascioni there, but I did buy some seeds which I planted in my garden. Now, five years later, I have some that are big enough to have lovely blooms (and saved seed to share). When the flowers and leaves died back this summer, I dug them up and cooked one to try it. When I cut it open, it oozed the thickest goo, as sticky as slug trails. I chopped it up, rinsed it well, tried a piece raw, which was crunchy and mild, and sauteed the rest in olive oil and salt and pepper for a few minutes. It was very mild and still had some crunchiness and tasted fine. It was not bitter or gooey but most of the flavor was in the oil and seasonings.
I was wondering if I am supposed to pick them in September. It seems like the best time when they’ve died back and are ready to divide and replant. But I’ve read that they are eaten in the spring. Are they more bitter then and is that what you want? Anyway, they are a fun novelty and a sweet reminder of a lovely trip to a beautiful area.
Lynn Phillips

By: enatasa

enatasa — Thu, 19 Mar 2009 21:12:21 +0000

Thank you Felicia! I would be very happy to do this! I am now doing a freelance work (industrial design) until end of next week but I am free during the weekend. Just let me know. Baci!

By: Felicia

Felicia — Tue, 17 Mar 2009 10:12:18 +0000

Dear Eva, yesterday some lampascioni of the sweetest quality just arrived from a friend directly from Puglia. Grandma is now ready to receive our visit: when you want we can arrange to go and visit her, cook under her directions and discover the secrets of Puglia’s lampascioni…
I simply love your blog!!! Baci, Felicia