Stuffed vine leaves with dill cream
Ready in under 30 minutes, this summery starter pairs fried vine leaves with a quick and creamy dill sauce. Serve with plenty of crusty bread for mopping-up
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 75g mascapone
- 4tbsp double cream
- 1tsp dill or Seggiano semi-fresh dill
- 1jar or tin of stuffed vine leaves (you'll need 8-10)
- 2tbsp olive oil
- flat-leaf parsley leaves
- 2tbsp toasted pine nuts
Instructions
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.