| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
La, Times |
16 |
Servings |
INGREDIENTS
| 16 |
|
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 |
T |
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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