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 &
Recipe.com
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter