Grape Leaves Stuffed With Prosciutto Dried Fruit And Herbed Rice Recipes

GREEK DOLMADES RECIPE (STUFFED VINE/ GRAPE LEAVES DOLMATHES)

Steps:

• To make this traditional Greek dolmades recipe (stuffed vine/ grape leaves), start by preparing the vine leaves. For this dolmades recipe, you can either use vine leaves sold in jars or fresh (if you are lucky enough to find them). If you use the ones in jar, rinse the vine leaves, remove the stems and leave them in a colander to drain. If using fresh vine leaves, wash them thoroughly, remove the stems and blanch them in boiling hot water. Remove the leaves with a slotted spoon and place them in a colander to cool down completely.
• Prepare the filling for the stuffed vine/ grape leaves (dolmades). Place the rice in a colander and rinse with running water. Heat a large saucepan over medium heat, add 1/3 of the olive oil and the chopped onions. Sauté the onions, until translucent (but not coloured). Add the rice and sauté for 1 more minute. Pour in 2 cups of warm water and half lemon juice and simmer for about 7 minutes, until the rice absorbs all the water and is parboiled. Season with salt and pepper, stir in the herbs, remove from the stove and set aside to cool down for a while. This will be the filling for the dolmades.
• Layer the bottom of a large pot with some vine leaves (use the ones that are little bit torn) and start rolling the dolmadakia. (This is probably the most difficult part of the traditional dolmades recipe). Place one vine leaf (shiny side down) on a flat surface and add 1 tsp of the filling at the bottom end (stem). Be careful not to overfill the dolmades, as the rice will expand during cooking. Fold the lower section of the leaf over the filling towards the center; bring the two sides in towards the center and roll them up tightly. Place the stuffed vine leaves (fold side down) on the bottom of the pot and top in snugly layers. Be careful not to leave any gaps between the dolmades to prevent them from cracking open when cooking.
• Drizzle the stuffed vine leaves (dolmathes) with the rest of the olive oil and lemon juice and season with salt and pepper. Place an inverted plate on top to hold them down when cooking and pour in enough water just to cover them. Place the lid on and simmer the dolmades for about 30-40 minutes, until the water has been absorbed and the dolmades remain only with the oil.
• Remove the pot from the heat, remove the lid and plate and let the dolmades cool for at least 30 minutes.
• Serve this delicious Greek appetizer cold or at room temperature with a squeeze of a lemon. Give this traditional dolmades recipe a try and enjoy your own fresh homemade stuffed grape leaves (dolmades)!

MY OWN FAMOUS STUFFED GRAPE LEAVES

Steps:

• In a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. Pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. Stir in 1/2 of lemon juice and remove from heat.
• Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining lemon juice and with olive oil.
• Pour chicken broth over all to cover grape leaves. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). Remove from heat, remove cover and let cool for 1/2 hour. Transfer to serving dish and serve.

GRAPE LEAVES STUFFED WITH PROSCIUTTO, DRIED FRUIT, AND HERBED RICE

Steps:

• Rinse grape leaves in several changes of cold water and in a large saucepan of boiling water blanch 3 minutes. In a colander drain leaves and refresh under cold water. Drain leaves well.
• Toast pine nuts golden and chop separately onion, prosciutto, raisins, dill, and parsley. In a saucepan bring 2 cups water to a boil with salt and stir in rice. Cook rice, covered, over moderately low heat until water is absorbed, 17 to 20 minutes, and transfer to a large bowl. In a heavy skillet cook onion in 2 tablespoons oil over moderate heat, stirring, until tender and golden and stir into rice with pine nuts, prosciutto, raisins, dill, parsley, currants, 3 tablespoons lemon juice, and salt and pepper to taste until combined well.
• Arrange 1 grape leaf, smooth side down, on a kitchen towel. Trim stem flush with leaf (if leaf is large, trim to 5‚ inches across), reserving stem and any trimmings. Spoon about 1 tablespoon filling onto leaf near stem end and roll up filling tightly in leaf, folding in sides and squeezing roll to pack filling. (Roll should be about 3 1/2 inches long.) Make more rolls in same manner.
• In a saucepan heat broth just to a simmer and keep warm, covered. Line bottom of a 3-quart heavy saucepan with reserved stems and trimmings and any remaining grape leaves and arrange rolls, seam sides down, close together in layers over leaves, seasoning each layer with salt. Drizzle remaining 2 tablespoons oil and remaining 3 tablespoons lemon juice over rolls and cover with an inverted heatproof plate slightly smaller than diameter of pan, pressing down lightly. Add just enough broth to come up to rim of plate and bring to a boil. Reduce heat to low and cook rolls, covered with plate and a lid, 50 minutes, or until leaves are tender and most of liquid is absorbed.
• Remove pan from heat and cool rolls, covered. Using plate to hold back rolls, pour off remaining liquid and transfer rolls to another plate, discarding stems, trimmings, and grape leaves. Stuffed grape leaves may be made 5 days ahead and chilled, covered.
• Halve stuffed grape leaves diagonally and serve at room temperature or chilled.