Hot Stuffed Vine Leaves

• 250 g (8 oz) preserved, drained vine leaves
• 120 g

If using vine leaves preserved in brine, put them in a large bowl and pour boiling water over them. Make sure that the water penetrates well between the layers, and let the leaves soak for 20 minutes. Drain. Soak in fresh cold water, then drain again, and repeat the process once more. This will remove excess salt.

If using fresh vine leaves, soften them by plunging them, a few at a time