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Old 04-11-2012, 11:44 AM   #1
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Muscari comosum (cipollaccio)

I enjoyed Cipollaccio cured in red wine when I was in Italy. It's not really an onion but tastes somewhat similar. I've been considering trying to grow them, but need more info on the different ways they can be preserved and prepared.
Any info would be greatly appreciated.
Thank you- Bill

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Old 04-11-2012, 11:51 AM   #2
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Justplainbill, I had to google this "cipollaccio", then I understood why I couldn't recognize the term: we call it "lampascione". It's a common food in Puglia, the land of my ex-wife, so I tasted it a couple of times. I don't know anything about it, but I could take a look around in some Italian websites, to see what they say about how to prepare it or preserve it. Gimme some time.
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Old 04-11-2012, 12:00 PM   #3
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Mille grazie.
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Old 04-11-2012, 12:16 PM   #4
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Bill,

Lampascione are similar to a Barcelona Calcot, or long spring onion, and roasted they are lovely with evoo and sea salt ... When we were at Condo, there were festivals celebrating the harvest.

There are several You Tube Dvds in English and Italian versions, online.
Just put in lampscione ...

Regards,
Margaux.
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Old 04-11-2012, 12:33 PM   #5
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Let's start.

Preserved lampascioni: lampascioni in oil, Calabria style

Ingredients
1 kg lampascioni
Wine vinegar
Extra virgin olive oil
Salt
White pepper, grains
2 hot peppers
2 bay leaves
Dried peppermint
Some garlic cloves

Clean the lampascioni, peel them and cut a cross at the bottom after removing the root. Cover them with water in a bowl for a couple of hours; once in a while change the water.
Boil them in water with added salt and vinegar (2 parts vinegar, 1 part water), till they are tender.
Drain, dry and let them cool down.
Put the ingredients in the jars: at the bottom the bay leaves and the hot peppers, then the lampascioni with peppermint, white pepper and garlic cloves. Cover well with olive oil, without bubbles.
Sterilize the jars, keep in a fresh and dark corner. They will be ready after one month.
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Old 04-11-2012, 12:44 PM   #6
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Quote:
Originally Posted by Luca Lazzari View Post
Let's start.

Preserved lampascioni: lampascioni in oil, Calabria style

Ingredients
1 kg lampascioni
Wine vinegar
Extra virgin olive oil
Salt
White pepper, grains
2 hot peppers
2 bay leaves
Dried peppermint
Some garlic cloves

Clean the lampascioni, peel them and cut a cross at the bottom after removing the root. Cover them with water in a bowl for a couple of hours; once in a while change the water.
Boil them in water with added salt and vinegar (2 parts vinegar, 1 part water), till they are tender.
Drain, dry and let them cool down.
Put the ingredients in the jars: at the bottom the bay leaves and the hot peppers, then the lampascioni with peppermint, white pepper and garlic cloves. Cover well with olive oil, without bubbles.
Sterilize the jars, keep in a fresh and dark corner. They will be ready after one month.
Thanks Luca
Hope they come out looking like this-
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Old 04-11-2012, 01:00 PM   #7
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Quote:
Originally Posted by justplainbill View Post
Thanks Luca
Hope they come out looking like this-
Looking for some frittata recipe now.
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Old 04-11-2012, 01:35 PM   #8
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Quote:
Originally Posted by Luca Lazzari View Post
Looking for some frittata recipe now.
And maybe some cardoon to help stretch the food budget.
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Old 04-11-2012, 09:59 PM   #9
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Okay. I'm interested. It seems I should be able to grow it here, and I see bulbs available in the cultivar 'Monstrosum' or 'Plumosum'. Now, that cultivar is not considered "invasive," meaning it doesn't divide as vigorously as the regular. I'm not yet seeing bulbs of the wild version being offered.
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Old 04-12-2012, 04:37 AM   #10
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GLC,

There is also a stunner spring onion called C A L C O T S which are predominate in Spring in the Barcelona and Girona provinces of Catalonia ... They are lovely too ...
Good luck with your farming ...
Margi.
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