Lampascioni soup



10 lampascioni (Leopoldia Comosa)
3 Tablespoons extra-virgin olive oil
2 garlic cloves
1 liter of water
Bauer Organic Vegetable Granular stock
A roll of shortcrust pastry
1 Egg
2 Tablespoons of cheese
Parsley (optional)


Clean and wash the lampascioni.
In a tall pot, pour cold water and submerge the lampascioni. Boil them until you can insert the prongs of a fork into them.
Drain well, then cut them into wedges and pan-fry in the same pot with oil and crushed garlic.
Separately, prepare the stock with the liter of water and the Bauer organic granular vegetable stock.
Add the obtained stock to the lampascioni and simmer for a few minutes.
In a dish, mix the egg and cheese with a fork. Pour the mixture into the stock.
Divide the mixture in two ovenproof cocottes (Dutch Oven).
Add the chopped parsley (optional).
Cover with two circles of shortcrust pastry and bake until the surface turns golden.
Serve hot.