VINE LEAF-WRAPPED SHEEP'S-MILK RICOTTA WITH FENNEL AND OLIVES
Although we prefer the taste and texture of sheep's-milk ricotta, this recipe can be made using (whole-milk) cow's-milk ricotta, which should first be drained overnight in a cheesecloth-lined sieve set over a bowl. The grapevine leaves make for a beautiful presentation, but, because they haven't been softened in water, they should not be eaten.
Yield Serves 8 as an hors d'oeuvre
Number Of Ingredients 12
Steps:
- Trim fennel stalks flush with bulb, discarding stalks, and remove core. With a mandoline or other hand-held manual slicer cut bulb into very thin slices and coarsely chop. In a large skillet cook fennel in oil over moderate heat, stirring occasionally, until tender, about 10 minutes. In a dry small skillet toast pine nuts over moderately low heat, stirring occasionally, until pale golden, about 5 minutes. Coarsely chop pine nuts and raisins. Pit and chop olives.
- In a bowl combine fennel, pine nuts, raisins, olives, salt, and pepper to taste. Add ricotta and gently toss together.
- Drain grapevine leaves and pat dry. Line bottom and side of a 9-inch pie plate with a layer of overlapping leaves, leaving a 2-inch overhang. Spread ricotta mixture over leaves and fold overhang in toward center. Use more leaves to cover exposed ricotta . Chill spread at least 1 hour and up to 3 days. Invert a platter over pie plate and invert leaf-covered spread onto platter. Peel back center leaves and serve spread chilled or at room temperature with toasts and olives.
STUFFED VINE LEAVES
Georgina Savvides' traditional Greek recipe requires a little effort but makes a tasty authentic meal. Stuff vine leaves with a spiced beef filling.
Provided by Good Food team
Categories Lunch, Snack, Starter
Time 2h20m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/ gas 4. Wash the vine leaves thoroughly, then put in a large saucepan, cover with water and bring to the boil. Boil for 15 mins, then drain.
- Put the oil in a medium, non-stick frying pan over a medium heat. Add the onions and cook for 6-7 mins until translucent. Increase the heat and add the beef, frying for about 5 mins or until browned. Add the stock, tomatoes, purée and rice. Stir together, then add the cinnamon, mint, lemon juice and 1 1/2 tsp freshly ground pepper. Check the seasoning, stir to combine, then remove from the heat.
- To stuff the vine leaves, lay a leaf on a chopping board, shiny-side down. Cut off and discard any stems. At the point where the stem was, add 1 heaped tsp of the mixture. Fold the bottom of the leaf up and over the filling, then fold the sides inwards and the top down, and continue to roll up. Repeat with the remaining filling and leaves.
- Line the base of a deep, ovenproof dish with any remaining vine leaves, then tightly pack the stuffed leaves into the dish. Pour over 140ml water and cover with foil. Cook for 1 hr, until the rice is cooked. You can also freeze the filled vine leaves. Cook these from frozen for 90 mins until piping hot and the rice is thoroughly cooked.
Nutrition Facts : Calories 218 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 0.1 milligram of sodium
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