Parcels of vine leaves
Instructions
Blanched for 3 minutes the vine leaves.
Drain and gently on a cloth.
Chop the onions, brown them in a pan with the butter, add the chopped ham, stir.
In another frying pan add the meat with a knob of butter.
Blend the two together, add the prepared bread crumbs soaked in milk and squeezed, a pinch of nutmeg, egg, salt and pepper.
Arrange in the center of each leaf lives a spoonful of the mixture and the packed parcels.
Place in a pan where you did melt a knob of butter.
When they are warm, spray them with the wine and let evaporate.
Cover with half a liter of water and cook for 40 minutes.
The liquid has almost completely dry.
At the end of cooking dumplings sprinkled with lemon juice and serve.
Accompanying wines: Pinot Bianco DOC Breganze, Bianco Vergine Valdichiana DOC, Trebbiano d'Abruzzo DOC
Ingredients and dosing for 6 persons
- 24 vine leaves
- 200 g of veal
- 50 g of ham
- 2 medium onions
- 80 g of butter
- 50 g of breadcrumbs
- 1 egg
- 1 lemon
- 1/2 cup of milk
- 1/2 cup of dry white wine
- Nutmeg
- Salt
- Pepper