Stuffed Vine Leaves are a traditional appetizer of Mediterranean cuisine. Fresh vine leaves are stuffed with a delicious mix of rice, onions, pine nuts, sultanas, and parsley, then baked or boiled. This dish offers a balance of flavors between the sweetness of the sultanas, the crunchiness of the pine nuts, and the aroma of the vine leaves. Perfect for a summer aperitif or a light dinner.
Place the vine leaves in fresh water for about 20 minutes, discarding any with small cuts or tears
Drain and dry them with a cloth, remove the stems, and lay them out well-aligned on a surface
Put 4 tablespoons of oil in a saucepan and wilt the onions, add the pine nuts and sultanas, and let them brown for 2 minutes
Add the rice, cumin, parsley, fennel fronds, salt, and pepper, and let them flavor, stirring well for 5 minutes
Add a cup of water and let it cook for 10 minutes until the liquid is absorbed
Remove from heat and let cool
Place a spoonful of this mixture on each vine leaf and form rolls by folding the two ends like a package to prevent the filling from escaping
For extra security, you can tie them crosswise with a thin thread
Place a piece of wax paper at the bottom of the saucepan, pour in the remaining oil and water, and arrange the dolmades in a single layer, well-aligned but not too close to each other
The oil and water should have a level of about 2 cm
Put the saucepan on the heat, bring to a boil, lower the flame, and let it cook over moderate heat for about 45 minutes
If using canned vine leaves, first soak them in cold water for 12 hours, then drain and dry them well, and proceed as indicated above
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Italia
| Energy (kcal) | 57.81 |
| Carbohydrates (g) | 0.54 |
| of which Sugars (g) | 0.2 |
| Fat (g) | 6.07 |
| of which Saturates (g) | 0.86 |
| Protein (g) | 0.17 |
| Fiber (g) | 0.23 |
