Dolmades with vine leaves

0 0
Dolmades with vine leaves

Share it on your social network:

Or you can just copy and share this url

Ingredients

400 gr vine leaves fresh or dried or in brine or frozen
500 gr minced meat veal
1 cup clove rice
2 dried onions grated
1/2 bunch of dill chopped
1/2 bunch of parsley chopped
fine olive oil
1 liter broth with vegetable cube
salt
Freshly ground pepper
FOR THE EGG LEMON
3 Egg yolks
3 Lemons Squeezed
zest of 1 lemon whole
  • Medium

Ingredients

  • FOR THE EGG LEMON

Directions

Share

Dolmades with vine leaves

A super autumn food

The dolmadas are recorded in the Greek Dna, so each recipe acquires a special value. Anastasia Vletsa, whom I had met as a cooking school student and I had appreciated her potential and her diamond character, is currently working in London. She loves cooking regardless of whether her academic studies had another direction. I tried her dolmadas and I really liked them so I asked her for the recipe that I share with her.

Chef Anastasia Vletsa

In fact, in the market I discovered a small and smart machine that wraps the dolmadas, because while it could be easy food, the wrapping has its difficulty.

Dolmades with vine leaves egg-lemon

By chef Anastasia Vletsa, London

Steps

1
Done
1 minute

We rinse the vine leaves well and we "boil" them in boiling water for 1 minute.

2
Done

We take them out and we spread them to dry all around in the strainer. If they are frozen we have to thaw them from the night before.

3
Done

WE PREPARE THE FILLING.

In a large bowl we put all the ingredients, a little olive oil, a little lemon juice, salt, pepper and we mix vigorously to incorporate the ingredients into the mixture.

4
Done

We spread the sheet so that its inner side "looks" upwards.

5
Done

We put the filling in the middle, fold the edges of the sheet inwards from left to right and immediately after that we wrap in a roll.

6
Done

In a large saucepan, we place the dolmadas very close to each other, almost tightly to each other, because there should be no gaps so that they do not unfold during cooking.

7
Done

After we put the dolmadas with this arrangement, we put a plate on top to ensure their position.

8
Done

We pour over the dolmadas with olive oil and the hot vegetable broth and we start cooking.

9
Done

We check that the liquids are not saved.

10
Done

In the end it must have enough juice to make the eggnog.

11
Done

We remove the pan from the heat.

12
Done

For the eggnog, we whisk the 3 yolks and incorporate the lemon juice and its zest. Using a ladle, take some broth from the pot and add it to the eggnog to bring it closer to the temperature of the food.

13
Done

Then we mix lightly and pour over the dolmadas with the eggnog.

14
Done

We shake the pot to get the eggnog everywhere and we let it boil for 2 minutes.

15
Done

We serve carefully so as not to lose their shape and we sprinkle with freshly ground pepper.

TDriver

previous
Lobster Spaghetti
next
Tzatziki of Chrysoula
previous
Lobster Spaghetti
next
Tzatziki of Chrysoula

Add Your Comment