Grape hyacinth omelette

Clean the lampascioni, remove the leaves, then wipe them with a damp cloth to remove all traces of dirt and reduce it into thin slices.

Cook in a saucepan full of salted boiling water, so that they lose the bitter, and drain after 15 minutes.

Do heat the olive oil in a pan and saucepan, heat the grape hyacinth, moderate heat for 10 minutes, stirring often with a wooden spoon.

When the lampascioni are almost cooked, place in skillet tomatoes, deprived of seeds and cut into fillets, salted, add the beaten eggs with the grated Pecorino cheese, leveled the compound with a shovel and let thicken, for 4-5 minutes; turn the omelette and gilds it for the same time on the other side.

Serve very hot.

---ADVICE.

The grape hyacinth, also known as cipollacci with bow or '' lapasciuoli '' are edible bulbs of a plant whose scientific name is Muscari comosum.

The grape hyacinth, vaguely similar in appearance to the onions, are popular spontaneous State, but are also grown, especially in the regions of southern Italy, and collected from November to March.

Their characteristic bitter taste, that not everyone like it, can be mitigated with boiling, before proceeding to the realization of the dish you want to prepare.