wild onions/Italian cooking

Judy Glattstein jglatt@ptd.net
Sat, 26 Feb 2005 15:30:43 PST
When not gardening, I read gardening books. Alternatively I cook, and read
cookery books. In "Italian Slow and Savory" the author writes:

    Lampascioni are the slightly bitter hyacinth bulbs so popular in Apulia.
    They are a type of onion, once only wild and now cultivated as well, but
    are perhaps an acquired taste, and must be soaked to remove some of
    their bitterness before using.

She goes on to say that it is unlikely that lampascioni would be found
outside southern Italy, so she suggests using cipollini in a
delicious-reading recipe for sausage, potato, and wild onion casserole.

Do any of you know anything more about this bulb? I hesitate to call it
onion in case it is a hyacinth. What's its Latin name, what does it taste
like, how have you cooked it, does it have an attractive flower, how can I
get some to grow/eat?

Judy in snow-covered New Jersey, where gardening is an indoor occupation at
this time

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