- 1 ½ lb lampascione – wild onion
- 1 egg
- all-purpose flour
- extra virgin olive oil
To remove the bitter taste of the “lampascioni”, leave them to soak in cold water for one or two days changing the water several times, or boil them in abundant water until they are half-cooked after removing the outside leaves and washing them. Then fry the garlic in the oil and add the well-dried “lampascioni”. Salt, pepper and flavor to taste with chili pepper. Brown the “lampascioni”, squashing them lightly to cook them well inside.