Dandelion Souffle i Pezzatelle i
Ingredients
- 2 1/2 pounds (one large bunch) dandelions, stemmed
- 3 tablespoons Filippo Berio Extra-Virgin Olive Oil
- 3/4 pound cubed lamb
- 1 teaspoon dried onion powder
- 1/2 teaspoon dried garlic powder
- 1 tomato, seeded and chopped
- 2 tablespoons minced parsley
- 1 tablespoon minced rosemary
- 4 large eggs
- 1/2 cup crumbled goat cheese
- 1 cup grated Parmigiano-Reggiano cheese
- 1/2 cup shredded mozzarella
- 1 cup reserved dandelion water, kept hot
- INGREDIENTS
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