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4
servingsEasy
20 min
By Andrew Schloss and David Joachim
Published 2007
Jarred grape leaves tend toward the insipid—drab, sodden, and tasting more of salt than anything else. But all of that changes on the grill. Their soaked texture dries and crisps, the brine intensifies, and the tobaccolike flavor of the leaf starts to bloom. Grilled grape leaves are a delicious foil to meaty, sweet Italian-style turkey sausage; the two are brought together in this elegant appetizer or light entrée with a drizzle of extra-virgin olive oil and lemon.