INGREDIENTS
- -100 grams of apulian lampascini onions
- -100 grams of cheese "Cotonese" (semi-mature cheese produced by the "Dairy Ingardia" -Paceco - Trapani)
- -1 loaf of "White Bread panito"
- -1 clove of garlic
- -parsley
- -salt
- -oil and pepper
INSTRUCTIONS
- Remove the outer earthy skin of the lampascioni and incise the bottom of the bulb like a cross. Boil salted water and when ready pour in the wild onions. Cook for about 20 minutes, until you can easily pierce them with a fork.
- Once cooked, drain them and leave them in cold water for a couple of hours (being slightly bitter, this will serve to make them sweeter.). Meanwhile heat the sliced bread in the pan or on the griddle; Cut the cheese into slices. At this point drain the wild onions and season with olive oil, the finely chopped garlic and parsley. Season with salt and pepper. Place the cheese slices in a pan and heat it them to melt for only just 5 seconds on both sides.
- Assemble the bruschetta: arrange in a tray the sliced bread, still warm, put on top the melted cheese and the wild seasoned onions.
