I'll try to repeat this beautiful carving made by cuoco Roberto
that brings a huge smile to my face
what would you do with them mummza? I filled them with finely cut garlic, grated stale (??) bread, parmesan and capers, a thread of evo oil and let them simmer with a lid on until soft ... .mmmmmmm
That's such a pretty variety. The stuffing sounds great!
at the end taking away the leaves until you see no more dark ones and cutting two cm of the top, you really eat it all without leaving anything on your plate