Stuffed Vine Leaves

Stuffed vine leaves, also known as dolma or sarma in some Mediterranean and Middle Eastern cuisines, are a traditional dish consisting of vine leaves stuffed with a mixture of rice, aromatic herbs, and sometimes ground meat. Here is an Italian version of this classic recipe.

Ingredients

• 200 g vine leaves, blanched in boiling water
• 200 g Arborio or Carnaroli rice
• 1 finely chopped onion
• 2 chopped garlic cloves
• 100 g ground beef (optional)
• 50 ml extra virgin olive oil
• 1 bunch of chopped fresh aromatic herbs (parsley, mint, dill)
• Salt and pepper to taste
• Juice of 1 lemon
• 1 chopped ripe tomato or tomato passata (about 100 ml)
• Vegetable or meat broth

Preparation

1. Heat half the oil in a pan and sauté the onion and garlic until they become translucent.
2. Add the rice and toast it for a few minutes.
3. If using meat, add it to the sauté and cook until well browned.
4. Add the chopped aromatic herbs, salt and pepper. Mix the ingredients well.
5. Add the chopped tomato or passata and a little broth, then let cook until the rice is half-cooked. Remove from heat.
6. Take a vine leaf, place it on a plate with the shiny side down and put some filling in the center.
7. Fold the sides of the leaf towards the center and roll it up to form a roll. Proceed in the same way with the other leaves and the filling.
8. Arrange the rolls in a pot, close to each other, so they don’t open during cooking. Pour the lemon juice and remaining oil, then cover everything with broth.
9. Place a plate on top of the rolls to keep them in place and bring to a boil. Then reduce the heat and let simmer for about 40 minutes.
10. Serve them hot or at room temperature.

Trivia

This dish has ancient roots and its spread in the Mediterranean basin probably dates back to the times of Greek and Phoenician migrations. In Italy, vine leaf rolls can be found in Sicily and Calabria, where contact with Greek cuisine has been very strong.