It's Muscari comosum, but I have never taste it. Alberto Grossi Italy ---------- Initial Header ----------- From : pbs-bounces@lists.ibiblio.org To : "Pacific Bulb Society" pbs@lists.ibiblio.org Cc : Date : Sat, 26 Feb 2005 18:30:43 -0500 Subject : [pbs] wild onions/Italian cooking > 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 > > > > > _______________________________________________ > pbs mailing list > pbs@lists.ibiblio.org > http://www.pacificbulbsociety.org/list.php > Alberto Grossi Italy ____________________________________________________________ Navighi a 2 MEGA e i primi 3 mesi sono GRATIS. Scegli Libero Adsl Flat senza limiti su http://www.libero.it/