| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | La, Times | 16 | servings |
INGREDIENTS
| 16 | lg | Young fresh grape leaves |
| (or grape leaves packed in brine) | ||
| 1 | lb | Crumbly goat cheese such as Montrachet |
| 1/2 | c | Extra-virgin oilve oil; plus |
| 1 | tb | Extra-virgin olive oil |
| Freshly ground black pepper |
INSTRUCTIONS
Soak fresh grape leaves in ice water at least 30 minutes. Pat dry before using. Rinse leaves packed in brine, if using, and pat dry. Mash together cheese and 1 tablespoon oil. Set aside. Remove stems from grape leaves. Pour remaining 1/2 cup oil onto shallow plate. Dip dull underside of 1 leaf into oil. Place leaf, oiled side up, on work surface. Place 1 tablespoon cheese mixture in center of leaf and season with generous grinding of pepper. Fold sides and top and bottom ends of leaf over cheese to make square. Place seam-side down on clean plate. Repeat with remaining leaves. Recipe may be made to this point and refrigerated, covered, overnight. Grill over medium-hot coals, seam-side down, until leaves are no longer bright green and are nicely scored, about 2 minutes. Turn and grill other side about 2 minutes. Or broil close to heat source. Yields 16 leaves. Each leaf: 143 calories; 104 mg sodium; 13 mg cholesterol; 14 grams fat; 0 carbohydrates; 5 grams protein; 0 fiber Recipe Source: Los Angeles Times - 01-13-1999 Recipe adapted from "Marcella's Italian Kitchen" by Marcella Hazan (Knopf, 1986) Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Converted by MM_Buster v2.0l.
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