Stuffed vine leaves with pine nuts

Name: Stuffed vine leaves with pine nuts
Yield: Serves 4
Ingredients: 2 tbsp pine nuts; 150 ml olive oil; 30 large vine leaves, fresh or tinned; Salt and freshly ground pepper; Salt and freshly ground pepper; Juice and finely grated zest of 2 waxed lemons; 250 g risotto or paella rice; 250 g risotto or paella rice; 1 small onion, finely chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

About

Roll your own: all you need is a little patience. The wrapper can be any edible leaf – young beech, hazel, blackcurrant, chard or the inner leaves of cabbage.

Ingredients

30 large vine leaves, fresh or tinned
150 ml olive oil
2 tbsp

Starter
Vegan
Gluten-free

Method

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

Ingredients

Method

Photos