Stuffed vine leaves with dill cream
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Ingredients
- 75g mascapone
- 4 tbsp double cream
- 1 tsp dill or Seggiano semi-fresh dill
- 1 jar or tin of stuffed vine leaves (you'll need 8-10)
- 2 tbsp olive oil
- flat-leaf parsley leaves
- 2 tbsp toasted pine nuts
Method
- STEP 1
Mix the mascarpone, double cream and dill. Drain the jar or tin of stuffed vine leaves – you will need 8-10.
- STEP 2
Heat the olive oil in a heavy pan over a medium heat. Squash each stuffed vine leaf to flatten it and make it burst a little, add to the hot oil and fry for a couple of minutes or until a little crisp, then turn over and fry the other side.
- STEP 3
Leave in the pan until ready to eat, then warm gently, add some spoonfuls of the dill cream, scatter with chopped flat-leaf parsley and the toasted pine nuts. Serve with some bread for mopping up and the remaining dill cream.
