Vine leaf parcels

Cooking time: 50 min
Difficulty: easy

Blanch the vine leaves in boiling water for 3 minutes. Drain and spread out on a tea towel. Tear the bread into pieces and place in a bowl with the milk. Set aside to soak. Melt 25 g of the butter in a saucepan. Add the onions and cook overa low heat, stirring occasionally, for about 10 minutes until golden. Stir in the prosciutto. Melt half the remaining butter in a small frying pan. Add the veal and cook, stirring occasionally, until golden brown all over. Put the onion and prosciutto mixture and the veal in a food processor. Squeeze out the bread and add to the food processor with the egg and nutmeg. Season with salt and pepper and process to a purée. Place 1 tablespoon of the purée in the middle of each vine leaf and wrap into a parcel. Melt the remaining butter ina a saucepan and add the parcels. When hot, sprinkle with the wine and cook until it has evaporated. Pour in 500 ml water and cook for 40 minutes until the liquid has almost completely evaporated. Drizzle with the lemon juice and serve.


Coll. (2010), "The Silver Spoon", 97


Serves 6:

  • 24 vine leaves
  • 50 g / 2 oz bread slices, crusts removed
  • 100 ml / 3 1/2 fl oz milk
  • 80 g / 3 oz butter
  • 2 onions, chopped
  • 50 g / 2 oz prosciutto, chopped
  • 200 g / 7 oz veal, chopped
  • 1 egg
  • pich of freshly grated nutmeg
  • 100 ml / 3 1/2 fl oz dry white wine
  • juice of 1 lemon, strained
  • salt and pepper