They are wild greens and grow at 5-10 cm under the soil. They can’t be cultivated and their presence on our tables is possible only thanks to the farmers that collect them digging the ground with a hoe. We buy these greens from them. It is very important to wash them well and carefully. After the washing, we scald them in water and vinegar. Then, we start to clean them by hand with a small knife. The cleaning consists of removing the external part in order to arrive at the core of the vegetables. This process requires a lot of time, great care and patience. In the end, they are put in extra virgin olive oil and seasoned with fresh mint and hot chilli pepper. In our dialect, they are called “pampasciuni”. They are often used as hors d’oeuvre. They have a singular taste and are very crackling. Southern housewives use them to prepare delicious omelettes or potato-salads.
INGREDIENTS: Lampascioni ( Miscari comosum L. Mill. 63% ), extra virgin olive oil (30%), chilli pepper, cider vinegar, salt, fresh mint, garlic, sugar, aromatic herbs, lemon juice.
For allergens see ingredients in bold.