Dandelion Souffle / Pezzatelle | Ciao Italia

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