Lampascioni alla caprara
Instructions
Apulian specialities delle Murge.
Clean, Peel the grape hyacinth and cut a slot to cross at the base after removing the root.
Cook in salted water for 3-4 minutes and then drain.
Flour and fry them in hot oil but not steaming.
When they took color lower the flame and pour into the pan the beaten eggs with cheese, salt and pepper.
Continue cooking for a few minutes, stirring once or twice, and remove from heat until eggs are completely curdled.
Serve immediately.
Ingredients and dosing for 4 persons
- 600 g of lampascioni
- 4 eggs
- 80 g of cheese from puglia
- Olive oil extra virgin
- Salt
- White pepper
- 1 handful of white flour