Grape Leaves Dumplings
Recipe appetizers for 6 people based on Veal.
Preparation:
Preparation: Blanch the vine leaves for 3 minutes. Drain them and spread them out on a tea towel. Chop the onions, brown them in a pan with the butter, add the minced ham, mix. In another pan, season the meat with a knob of butter. Blend the two preparations together, add the breadcrumbs moistened in milk and squeezed, a pinch of nutmeg, the egg, salt and pepper. Place a spoonful of the mixture in the center of each vine leaf and make bundles. Place them in a pan where you have melted a knob of butter. When they are hot, sprinkle them with wine and let it evaporate. Cover them with half a liter of water and cook for 40 minutes. The liquid must dry almost completely. At the end of cooking, sprinkle the bundles with lemon juice and serve. Accompanying wines: Breganze Pinot Bianco DOC, Bianco Vergine Valdichiana DOC, Trebbiano D'Abruzzo DOC
Ingredients:
Ingredients: 24 Vine Leaves - 200 G Veal - 50 G Raw Ham - 2 Medium Onions - 80 G Butter - 50 G Bread Crumbs - 1 Egg - 1 Lemon - 1/2 Glass of Milk - 1/2 Glass of White Wine Dry - Nutmeg - Salt - Pepper
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