PANCAKES OF
WILD ONIONS
with vegetables and dried tomato pate
For the dough:
2 jars of Mirogallo Wild Onion
25 g of Parmesan;
25 g of pecorino romano;
40 g of breadcrumbs;
2 eggs;
To fill:
garlic (not required);
salt;
pepper;
1 tablespoon of chopped parsley;
EVO oil to taste to fry.
Recipe process
Drain the lampascioni well and mash them with the prongs of a fork;
Wash the parsley well, dry it and chop it finely;
Grate the parmesan and pecorino;
In a large bowl, combine the lampascioni, parsley and grated cheese;
01
Season with salt and pepper, add a few pieces of garlic and mix well;
Beat the eggs and incorporate them into the other ingredients;
Finally adjust the consistency with the breadcrumbs;
Heat plenty of EVO oil in a pot or pan;
02
Do the toothpick test and if the oil sizzles around the toothpick proceed with frying;
Take a portion of the dough and form a meatball with your hands, mash well and fry;
Brown on both sides, drain well and dry on absorbent paper;
Serve hot;
03
Fries of wild onions
English 
Italian