The “lampascioni” are difficult to find at the markets in Tuscany: It it happens, they are very expensive. The come from the region Puglia.
They must be washed very well as they grow under ground.
Then they must be peeled, as we do with onions.
Then washed again…
They must be boiled for 7-8 minutes in salted water, slight acidulated with wine vinegar; then drained and soaked in cold water to stop the cooking; then drained again.
At this point they are ready to be….cooked.
Oh yes
They are ready to be cooked after some ….work
Today I fried them.
I made a fluid batter with flour and sparkling water.
I fried at medium-low temperature, until they start to defoliate, opening like flowers and until they become golden and crispy…
I made a mixture of chopped pine nuts, olives and capers to accompany the Lamoascioni.
Good and intriguing, with their bitter crispiness.
But…uff…what a job!