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Cipollotto col Fiocco
Tassel Hyacinth
Preparation info
- Difficulty
Easy
Appears in
Published 1986
Cousin of the grape hyacinth, this delightful plant has a ‘mad’ flower with purple ‘tassel’ and a delicious edible bulb; it grows wild on limestone, but is so much appreciated in early spring that it is also cultivated. The wild bulbs are smaller and more excellent. They are dug out of the earth when three straggly leaves first appear.
Method
Recipe
Wash the bulbs, then boil them. When tender, say after 20 minutes, drain and remove the rough outer skins while warm. The peeled object slightly resembles a very small peeled onion, only it is tinged with faintest green and purple. Cut them in half (or not), sprinkle with salt, pour over them a little olive oil and w