One day before making the dish, soak the bowls.

The next day place the bowls in four buns and in each of them add a head of garlic, a carrot, a piece of leek and a good jet of olive oil. Put it to cook in cold water and simmer, until a buttery texture is achieved.

Season everything with a rehash of onion, chopped parsley and salt.

It is recommened to cook the bowls with mineral water with low density in calcium.