Grape Leaves

In America, fresh grape leaves are a rarity: Most of the commercial crop is canned. If you should find fresh leaves, choose the smallest and tenderest ones. Snip off the ends and wash thoroughly. Stack the leaves in bundles of 25, veins facing up, and tie them with a string. Blanch each stack in boiling salted water for 2 minutes, allowing ½ cup salt for 12 cups water. Drain the leaves in a colander, rinse with cold water, remove the strings and pat the leaves dry. To use canned grape leaves, simply drain the brine, unroll, rinse in cold water and pat dry.