Antipasti

I have included two versions of this recipe here. I am partial to the one with meat... grandmother’s recipe! In any case, they are both good. The meatless version is perfect for dairy meals or for your picky vegan friends. Buon appetito!

Involtini di Foglie di Vite Turchi – Stuffed Grape Leaves – Dolmates

Ingredients:

60 Grape Leaves, preferably fresh OR 1 jar preserved leaves

4 tablespoons Extra Virgin Olive Oil

2 cups Hot Water

Filling

Juice of 1 Lemon, freshly squeezed

1 1/2 cups Long Grain Rice

1 large Onion, finely chopped

5 whole Spring Onions (Green Onions), trimmed and thinly sliced

4 tablespoons fresh Dill, finely chopped

2 tablespoons fresh Mint, finely chopped

2 tablespoons fresh Parsley, finely chopped

3 tablespoons Extra Virgin Olive Oil

Salt and Pepper to taste

Preparation:

Bring a large saucepan of water to a boil and blanch the fresh leaves for 1-2 minutes in small batches (5-6 at a time). Remove with a slotted spoon and drain in a colander. They should be just wilted.

If using preserved leaves, they are very salty so rinse them first, then soak in a bowl of boiling hot water for 3-5 minutes. Remove, rinse, and drain in a colander.

In a large bowl, combine the rice, half the lemon juice, olive oil, herbs, salt, and pepper mix well.

Line the base of a wide saucepan with 4-5 large leaves. Place a leaf, rough side up, on a cutting board (careful... they are fragile!) and put a heaping teaspoon of the filling near the stalk end. Fold the two opposite sides over the filling and roll up tightly like a cigar (or a tiny burrito).

Arrange the stuffed leaves in tight circles in the saucepan with the loose ends underneath. Pour the olive oil and the remaining lemon juice over the top and set a small inverted plate on top of the rolls to stop them from opening up as they cook. Add the hot water, cover, and simmer for 50 minutes.

Serve hot or at room temperature on a platter lined with fresh grape leaves, if available.

  

Variation:

Here is Nonna’s meat version using cinnamon instead of the herbs.

Ingredients:

60 Grape Leaves, preferably fresh OR 1 jar preserved leaves

4 tablespoons Extra Virgin Olive Oil

2 cups Hot Water

Filling

Juice of 1 Lemon, freshly squeezed

1 1/2 cups Long Grain Rice

3 oz/100 grams Ground Lamb

1 oz/30 grams Pine Nuts, toasted

1/2 cup Raisins, soaked and drained

1 large Onion, finely chopped

5 whole Spring Onions (Green Onions), trimmed and thinly sliced

1 teaspoon Ground Cinnamon

Salt and Pepper to taste

Preparation:

Bring a large saucepan of water to a boil and blanch the fresh leaves for 1-2 minutes in small batches (5-6 at a time). Remove with a slotted spoon and drain in a colander. They should be just wilted.

If using preserved leaves, they are very salty so rinse them first, then soak in a bowl of boiling hot water for 3-5 minutes. Remove, rinse, and drain in a colander.

Soak the raisins in boiling hot water for 5-10 minutes; drain.

Toast the pine nuts in a saucepan with NO oil. Move them around quickly or they will burn. Remove them from the heat and place them in a small bowl. Do not leave them in the hot saucepan or they will continue to toast and could burn.

Sauté the onion in skillet with a bit of olive oil, add the lamb and brown well. Add the rice and toast it well. Add half the lemon juice, cinnamon, raisins, pine nuts, salt, and pepper mix well.

Line the base of a wide saucepan with 4-5 large leaves. Place a leaf, rough side up, on a cutting board (careful... they are fragile!) and put a heaping teaspoon of the filling near the stalk end. Fold the two opposite sides over the filling and roll up tightly like a cigar (or a tiny burrito).

Arrange the stuffed leaves in tight circles in the saucepan with the loose ends underneath. Pour the remaining lemon juice over the top and set a small inverted plate on top of the rolls to stop them from opening up as they cook. Add the hot water, cover, and simmer for 50 minutes.

Serve hot or at room temperature on a platter lined with fresh grape leaves, if available.