[Sca-cooks] Re: Lampascioni

[Elaine Koogler]

Christiane wrote:
> I found a link here for preserved lampascioni:
>
> http://www.gustiamo.com/cgi-bin/front_end/prodotto?id=182
>
> $27 for a 9.86 ounce jar is a bit ... steep.
>
> There are probably some trace poisonous chemicals in them, that come out in soaking and cooking. There are mentions of a bitter flavor, as well as a distinctive almond aftertaste. 
>
> Here is a Puglian recipe for fried lampascioni:
>
> http://www.laterradipuglia.it/ing/lampascionifritti.htm
>
> I'm intrigued by the use of them as a food, because they seem to be a delicacy that grew out of poverty and desperation. The Middle Ages in Puglia were a violent, restive time for the people of the countryside.
>
> Gianotta
>
>   
Would you believe that Molto Mario today was about foods for the feast 
of San Guiseppe form Puglia!

Kiri