So excited for the early spring grape leaves. I don't stuff them as often as I do cabbage leaves, however, note to self, I really should since they are delicious. I was sitting in the yard the other evening enjoying a lovely afternoon with my husband sipping on ice cold coffee when I got the idea of making stuffed grape leaves. Luckily I had purchased some mushrooms earlier in the day, so I has those handy. I told the husband to fire up the grill, picked some fresh grape leaves and boiled them in salty water until soft and pale. For the filling I wanted something summery and light so besides mushrooms I used fresh dill from the garden, Hungarian grated egg pasta, parmesan, and red wine. This recipe is definitely a keeper.
RECIPE
INGREDIENTS
about 18 palm-sized fresh grape leaves
water for boiling
1 teaspoon salt
2 tablespoons olive oil
2 cups mushrooms, finely chopped
5 garlic cloves, finely chopped
1 teaspoon salt, plus to taste
1 teaspoon black pepper
1 teaspoon smoked paprika
1 cup Hungarian grated egg pasta (Tarhonya)
1 cup red wine, in the filling
1/4 cup parmesan, finely grated
2 tablespoons fresh dill, chopped, in the filling
4 sprigs fresh dill, for boiling
2-3 cups red wine, for boiling
INSTRUCTIONS
In a medium sized saucepan place the water and salt, and bring to a boil. Add the grape leaves and boil for about 5 minutes, then drain. Set aside. If you are not going to fill the leaves immediately, make sure to flatten and cover them so as to keep them moist and pliable.
In a different saucepan, sauté the mushrooms in the olive oil together with the garlic for about four minutes, or until tender. Add the salt, pepper, smoked paprika, and grated egg pasta, and sauté for another three minutes, mixing constantly. Add the red wine and incorporate. Bring to a boil and then simmer on low for ten minutes or until all the wine has been reduced, making sure to stir from time to time. Turn off the heat and add the parmesan and chopped dill, and stir to incorporate.
Fill each grape leaf with about a tablespoon of filling, roll them, and arrange them in a tight circle around a medium sized saucepan. Top with fresh dill and two cups of red wine to start with. Boil on medium heat for about an hour (keep adding red wine if more is needed for boiling).
Serve hot.
