If the vine leaves are freshly harvested, clip off their stalks and lay them in a roomy pan, cover with boiling water, bring back to the boil, then simmer for 5 minutes to make them flexible. Drain and use when cool enough to handle. If the leaves are tinned, they need no preliminary preparation.
Heat 4 tablespoons of the oil in a frying pan until a faint blue haze rises. Add the pine n