Garduni Recipe
4.6 stars -
based on 14 votes
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 cups cooked, cooled burdock stems or Chard or go Crazy and use both! * **
6-7 eggs
2 cups bread or cracker crumbs
chopped green onion
¼ cup to 1 cup of Parmesan cheese
1 finely chopped garlic clove
Chopped parsley
Seasonings (we use Italian seasoning, oregano, basil, salt, and pepper)
Most of this alchemy is by look and feel, see pictures for consistency
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Directions: |
Directions:*My family’s original recipe uses burdock, which is quite good. See below. I grow my own Swiss Chard and use that instead. It’s easier to work with, not as tough and you do not have to separate the strings. With Swiss chard, use the leaves and stems. Cut up the stems the same but cook only once in boiling water until tender, toss in the chopped leaves at the very end for 1-2 min. Drain and rinse to cool.
**Preparing Burdock:
Separate the stalks and rinse well. Discard any discolored outer stalks and leaves. Trim the base, tip, and outermost stalks, removing strings from the stalks as you would from celery.When you have enough, wash the stalks thoroughly and chop into small chunks. Put into a pot of water with a sprinkle of salt and bring to a boil. Pour off this water and fill with fresh water to cover the stems. Bring to a boil again and cook until tender. Drain and rinse to cool. Now you are ready to make garduni!
Beat 6 eggs in a medium bowl.
Add the cooked green you decided to use (swiss chard or burdock) then the rest of the ingredients and mix.
If you need more eggs, add them, same as with breading and cheese.
Drop by large spoonfuls into a hot, oiled skillet.
Cook over medium heat until browned on both sides.
Drain off oil on paper towels.
Serve immediately or reheat in the oven (not in a microwave) to maintain a crispy crust.
These are great at room temp!
If you like, you can eat your garduni with a dab of hot sauce and a little cheese sprinkled over the top.
Traditionally- we dipped it in marinara. |
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Personal
Notes: |
Personal
Notes: Foraging for Burdock and Making garduni
I loved the sense of self-sufficiency that came from harvesting wild weeds like my Grandfather Sam and my Dad. (Spelled in various ways…carduni,gardoni and cardune I heard), an Italian delicacy made from the young, tender stalks of the common burdock plant.
For this recipe, you will want the young stalks. Be sure to collect your plant material from clean plants in an area without dogs or pollution to taint it. (they went weed picking way out in farmland) Cut young stems at the base with a sharp knife and remove the leaves. My Dad and Grandfather did not use the Burdock leaves, just the cleaned stems.
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