Lampascioni Frittatine (Fried Wild Hyacinth Bulb Patties)
Category: Appetizers
Servings: 20 frittatine
Ingredients
| Ingredient | Quantity |
|---|---|
| Lampascioni (Wild Hyacinth Bulbs) | 400g |
| Grana Padano DOP (cheese) | 50g |
| Breadcrumbs | 40g |
| Garlic | ½ clove |
| Eggs | 2 |
| Extra virgin olive oil | 150ml |
| Fresh parsley | 1 tsp |
| Salt | to taste |
| Black pepper | to taste |
Instructions
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Prepare the Lampascioni: Begin by cleaning the lampascioni bulbs, removing any excess dirt. Cut a cross at the base of each bulb to prevent them from breaking apart during cooking. Place the cleaned lampascioni in a bowl of cold water to prevent them from turning black. They should soak for at least 3-4 hours, changing the water every so often to help remove the excess bitterness. You will notice the water turning pinkish as the lampascioni release their bitter compounds.
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Boil the Lampascioni: After soaking, drain the lampascioni and place them in a pot with boiling salted water. Let them cook for 40-45 minutes. To check if they are ready, pierce them with a fork; they should be tender and easily mashed.
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Cool and Mash: Drain the lampascioni once cooked, then let them cool slightly. Pat them dry using a clean towel. Once cool, transfer the lampascioni to a bowl and mash them with a fork until they form a chunky puree.
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Season the Mixture: To the mashed lampascioni, add half a crushed garlic clove (or a whole one, depending on your taste), grated Grana Padano cheese, and a teaspoon of finely chopped fresh parsley. Stir in the breadcrumbs, season with salt and pepper, and continue mixing until all ingredients are well combined. The mixture should be soft and smooth.
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Fry the Frittatine: Heat the olive oil in a large, non-stick pan over medium-high heat. Once the oil is hot, scoop spoonfuls of the lampascioni mixture and gently place them into the oil. Use two spoons to shape the patties into even, rounded forms. Fry them for about 2 minutes on each side, or until golden brown and crispy. Be careful when flipping them to maintain their shape.
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Alternative: Oven-Baked Version: If you prefer a lighter option, you can bake the frittatine. Preheat the oven to 200°C (392°F) and place the patties on a lined baking tray. Bake for 10-15 minutes, flipping halfway through for an even golden color.
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Serve and Enjoy: Serve the frittatine hot, straight from the pan (or oven) for the best flavor and texture. These delicious fritters are perfect as an appetizer or a light snack!
Pro Tip: Lampascioni, also known as wild hyacinth bulbs, have a slightly bitter flavor that is mellowed through soaking and cooking. The frittatine can be adjusted to suit your taste by varying the amount of garlic or cheese. For an even richer taste, feel free to add a touch of grated Pecorino Romano or Parmesan.
