| 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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