Dolmates
Instructions
Put the leaves in cold water for about 20 minutes, discarding those that have small cuts or tears.
Drain and dry them with a cloth, remove the stems and place them on a shelf well aligned.
Place 4 tablespoons of olive oil in a saucepan and let the onions wilt, add the pine nuts and sultanas and let sear for 2 minutes.
Add the rice, the fireplace, the parsley, the beards of fennel, salt and pepper and let flavour, turning well, for 5 minutes.
Add a cup of water and simmer for 10 minutes until the liquid is absorbed.
Remove from heat and let cool.
Place on each Vine Leaf a spoonful of this compound and formed of 2 end bending rolls as a package because it does not leave the filling.
If desired, for added safety you can tie them in with a thin wire.
Put on the bottom of the saucepan a greaseproof paper, pour in the oil and the remaining water and stand in a single layer over the dolmades well aligned, but not too close to each other.
Oil and water will have to have a level of approximately 2 cm.
Put the saucepan on the heat, bring to the boil, lower the heat and simmer at moderate flame for about 45 minutes.
If you use canned grape leaves you must first put them in cold water for 12 hours, then drain well and dry them and then proceed as above.
Ingredients and dosing for 4 persons
- 30 fresh vine leaves and hold (or canned grape leaves)
- 120 g of rice
- 2 thinly sliced onions
- 1 tablespoon of pine nuts
- 1/2 tablespoon of sultanas is soaked in warm water
- 3 tablespoons of chopped parsley
- 50 cl of olive oil
- 1/2 teaspoon of barbe fennel greens (finely chopped)
- 1/2 teaspoon of cumin powder (optional)
- Salt
- Pepper