Lampascioni with eggs

Carefully clean the Lampascioni by removing the outer layers and trimming the root end and the top. Make a small cross incision at the base of each bulb.

Place the cleaned Lampascioni in a large pot, cover with cold water, and bring to a boil. Boil for 10 minutes, then drain and discard the water. Repeat this process at least two more times (for a total of three boils) to reduce their characteristic bitterness.

After the final boil, drain the Lampascioni thoroughly and let them cool slightly. Roughly chop the boiled Lampascioni.