Lampasciamponi>>

Lampascioni is fabulous delicacy found in the Puglia
region, precisely in the Salento area. This shallot-like
bulb from the wild hyacinth plant grows from spring through summer and is hand picked when fully ripe at
the beginning of autumn. The taste of Lampascioni is
very unusual, being a wild vegetable it acquires many
of its flavours from the ground it grows in and these can
vary a lot, so at times it can be bitter and at times it can
be sweet but often it will have an almond aftertaste.

Oven roasted goat with Lampascioni

Ingredients:
500gr. Goat meat in pieces
1 glass of dry white wine
300gr. Lampascioni
80gr. Pecorino cheese
100gr. stale bread in chunks (without crust)
Extra virgin olive oil
Garlic
Parsley
Black pepper and salt

Method:
Marinate trimmed goat meat in white wine, cover with plastic wrap and set aside for a couple of hours.
Drain and place goat pieces in a baking tray, add the lampascioni and drizzle with the oil. On the side
make a pesto with the garlic and parsley and sprinkle on the meat, season with salt and pepper and
toss to combine. Place tray in hot oven for about 20 minutes, when the meat starts to get colour,
break the bread in small pieces, grate the pecorino and spread both on top of the meat pieces.
Return to oven and continue cooking for another 20 minutes. Serve hot accompanied with soft polenta
on the side.