Grape hyacinth salad
Instructions
Clean the ground residue of grape hyacinth, Peel, wash and cut a slot to cross at the base of the bulb.
Cook in lightly salted and acidulated water.
Once cooked you align them in a dish with the tip pointing upwards.
Tap the tips because you increased then toss with excellent Olive Oil Extra Virgin.
Let them rest for about 10 minutes, then add a pinch of pepper.
Must be served lukewarm, as teach connoisseurs.
As a side dish accompanying very well boiled meats and beans to the fiasco.
