To make lampascioni in oil you certainly need a lot of patience, since they will have to be cleaned and peeled one by one, but the final result certainly repays all the effort!
- 1kg of lamps
- 1 liter of water
- 1 liter of vinegar
- extra virgin olive oil
- coarse salt to taste
- mint or parsley leaves
- garlic (optional)
Clean the lampascioni meticulously, leave them in a basin with water for a whole night to remove that bitter aftertaste typical of lampascioni!
Bring 1lt of water, 1lt of vinegar and a handful of coarse salt to the boil
Place the lampascioni in a pan over low heat until they become tender (help with a fork to understand the fragrance), about 30 minutes
Now let them cool in their cooking water, drain them and season them with oil, salt and pepper
Now let them air dry on a cloth
Now they are ready to be packaged, insert the lampascioni, cover them to the brim with oil and garlic (optional) and finally parsley or mint, it depends on what you prefer
For two days keep an eye on the oil level, if it drops, top it up to the brim, then put them in a dark pantry!
Enjoy your meal