Stuffed Grape Leaves With Pork And Fregola

Ingredients

  • 1/2 cup  fregola (see Note)
  • 3 cups  hot water
  • 1 pound  ground pork
  • 1/4 cup  minced shallots
  • 2 teaspoons  kosher salt
  • 1/2 teaspoon  freshly ground pepper
  • 1 teaspoon  finely chopped marjoram or oregano plus 4 marjoram or oregano sprigs
  • 1 pinch of  cinnamon, optional
  • 40   brined grape leaves, drained (from one 16-ounce jar)
  • 1/2 cup  fresh lemon juice
  • 2 tablespoons  extra-virgin olive oil

Description

David Page And Barbara Shinn Of Shinn Estate Vineyards On The North Fork Of Long Island Trim Tender Young Grape Leaves And Brine Them At Home. Page Often Stuffs The Brined Leaves With Sausage Made From Locally Raised Duck, Calling The Hors D'oeuvres &

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