Italian🍜 Noodles & pasta

Dandelion with Egg Dumplings

Name: Dandelion with Egg Dumplings
Cuisine: Italian
Ingredients: 2½ lb Dandelion greens; 4 tbsp Olive oil; ½ cup Yellow onion, chopped; 2 Garlic cloves, minced; ~1½ tsp Salt; ~¼ tsp Black pepper; 1 cup Peeled tomatoes, chopped; 6 Extra large eggs; 1½ cups Pecorino Romano cheese, grated; ½ cup Plain bread crumbs; ½ cup Fresh parsley, chopped

A classic Italian dish from Grandma Gina featuring fresh dandelion greens that are cleaned, trimmed, and blanched, then braised in a light tomato sauce made with onions and garlic. Topped with homemade egg dumplings made from a mixture of eggs, Pecorino Romano cheese, bread crumbs, and fresh parsley, then finished in the oven until golden brown on top. A wholesome, hearty, and flavorful vegetable-based dish that is meatless yet deeply satisfying.

Adapted from a video by Buon-A-Petitti

Italian Grandma Makes Dandelion with Egg Dumplings

Watch on YouTube

Ingredients

Dandelion greens2½ lb
Olive oil4 tbsp
Yellow onion, chopped½ cup
Garlic cloves, minced2
Salt~1½ tspest.
Black pepper~¼ tspest.
Peeled tomatoes, chopped1 cup
Extra large eggs6
Pecorino Romano cheese, grated1½ cups
Plain bread crumbsCan increase to ¾ cup

Steps

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1
Prepare the dandelion greens by carefully inspecting and removing any damaged or discolored leaves. Trim the bottoms and cut each dandelion into three pieces.
2
Rinse the trimmed dandelion pieces thoroughly in water several times to ensure they are clean. Drain well.
3
Bring a pot of salted water to a boil. Add the dandelion greens and blanch until partially cooked, as they will finish cooking in the oven.
4
Heat olive oil in a pan, add chopped onion and minced garlic, and sauté gently over medium-low heat until softened but not browned.
5
Season the onion and garlic with salt, add the peeled chopped tomatoes in a modest amount for flavor, and cook together until slightly caramelized.
6
Drain the blanched dandelion and add it to the tomato-onion mixture. Season with salt to taste and stir well. Transfer to a baking dish and pour some of the cooking liquid over it.
7
In a bowl, beat the six eggs and season with salt and black pepper. Add bread crumbs, grated Pecorino Romano cheese, and chopped fresh parsley. Mix well until a sticky dumpling mixture forms. You can taste a spoonful of beaten egg to adjust seasoning.
8
Spread the egg-cheese dumpling mixture evenly over the top of the dandelion greens.
9
Place the baking dish in a preheated oven and bake until the top is golden brown. The dish is done when the eggs and dandelion greens are fully cooked and the top has turned brown.
10
Remove the baking dish from the oven and let cool for a moment. Serve on its own or with a slice of fresh bread.

Dandelion with Egg Dumplings

Ingredients

Steps

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