cut to small pieces heart, liver and lung of lamb, to put them in a baking-pan with a clove of garlic and oil of olive and courses to cooking, salting to like. clean the cardoncellos gently scraping off with a knife the points that are found to the sides of the leaves, remove the core and fairies a cut in cross (they have to result as a wad). wash well them and boil them in salty water holding them to the tooth, drain and put them in the baking-pan of the base; add a pair of glasses of water and courses to excitement. meanwhile in a bowl beat the whole eggs with a pinch of salt, pepper and abundant sweet grated pugliese pecorino cheese ; pour the mixture on the cardoncellis, cover and wait that the eggs are curdled.