Biolcalenda di Aprile 2015 Ornella Bellettato e Francesco Decataldo - Cucina regionale
Ingredienti
600 g di lampascioni – 400 g di salsa di pomodoro – 1 spicchio di aglio – 1 peperoncino – olio e sale q.b
Preparazione
sbucciare i lampascioni e lessare per alcuni minuti in acqua bollente e salata, scolare e mettere in un recipiente con acqua fredda. Preparare il sugo, unire i lampascioni che intanto si sono raffreddati, e terminare la cottura.
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