Garduni Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: I Bunch Swiss Chard, chopped
2 Cups Spinach, chopped
1 Large Onion, chopped
½ Cup Flour
I Package (8 oz.) of Sun-Dried Tomatoes, diced
1 ½ Cups Parmesan Cheese
4 Eggs
2 Tbsps. Olive Oil
2 Tbsps. Lemon Juice
1 Tbsp. Worcestershire Sauce
1 Tsp Salt
1 Tsp Pepper
1 Tbsp. Garlic Powder
1 Tbsp. Dill
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Directions: |
Directions:Pre-heat oven to 350 degrees.
Sauté swiss chard, spinach, and onion in 2 tbsps. olive oil.
Put in a large mixing bowl to cool.
Once cooled, add flour, eggs, and parmesan cheese, along with seasonings of salt, pepper, garlic, lemon juice, dill, Worcestershire sauce, and stir to mix.
Spray muffin tin with cooking spray.
Place mixture into a tin.
Bake for approx. 20 minutes or until golden brown.
Serve hot or cold. |
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Personal
Notes: |
Personal
Notes: My Grandfather, Sam Buemi, used to love to go “Garduni-picking”. He would put on his oldest, beat-up clothes and forage in the woods for Burdock. Burdock, which grows wild in Ohio, is very similar to the Garduni plant he picked in Sicily. My Grandmother, Josephine, always complained about her husband’s Garduni adventures, saying he looked like a “rag-picker” and that Garduni was “peasant food”. Yet, as soon as he returned she would cook his favorite vegetable patties. She would Sauté the Burdock, and dip it in an egg-flour batter and fry it in olive oil. I adapted her recipe, replacing the Burdock with Swiss Chard and baking it rather than frying it in oil.
Now my wife calls them “travel cakes” because they’re delicious served cold picnic-style.
(Recipe of Thomas Bentivegna adapted from his Grandfather, Sebastian Buemi’s recipe)
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