| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Tamara1 |
1 |
servings |
INGREDIENTS
| 250 |
g |
Fresh figs |
| 1/2 |
c |
Cream |
| 1 |
|
Egg |
| 500 |
g |
Ricotta cheese |
| 3 |
tb |
Pine nuts; toasted |
| 3 |
tb |
Pistachio nuts; toasted |
| 2 |
tb |
Chives; finely chopped |
|
|
Grape leaves |
INSTRUCTIONS
Puree half the figs with the cream and finely slice of dice the
remaining figs and set aside.
Place the fig/cream mixture in a mixing bowl and add the egg and
ricotta and mix well.
Fold in the reserved sliced or diced figs, pistachio, pine nuts and
chives and mix gently and thoroughly.
Arrange spoonfulls of the filling on grape leaves and arrange on a
flat oven tray, allowing each filled leaf to support the next one.
Bake at 180c. for 15 minutes until the cheese is warmed through and
set.
Cool slightly then serve with a light, fruity wine.
Converted by MC_Buster.
Per serving: 1699 Calories (kcal); 125g Total Fat; (64% calories from
fat); 78g Protein; 77g Carbohydrate; 545mg Cholesterol; 525mg Sodium
Food Exchanges: 1/2 Grain(Starch); 10 Lean Meat; 0 Vegetable; 3
Fruit; 18
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Shock your mom – go to church”