|
 |
| Menu |
| Recipes for the Whole Year |
 |
This is when the big heat is on, when you long for the seaside, for food typical of the Mediterranean, such as Greek-style kebabs, to be tasted in one of the splendid Aegean islands or to be prepared at home, for a foretaste of the summer.
|
|
Greek
kebabs |  |
8 fresh vine leaves - 200g./7 oz. rice - 1 onion - _ liter stock - 2 tbsp. raisins - 1 tbsp. fennel seed - 4 tbsp. extra-virgin olive oil - coarse-grained salt
Boil vine leaves in salted water for 3 minutes. For pilaf rice, bring 2 cups water with a tbsp. oil to boil in a small casserole dish; pour in 1 cup rice (100 g.): when rice has absorbed water, turn out flame and cover with a clean kitchen cloth and lid. The rice will finish cooking and will be smooth in texture. Slice onion and gently fry in a non-stick pan with a drop of oil.
Add the remaining 100 g. rice, softened and drained raisins, fennel seed and cook for 20 minutes. Spread out vine leaves, stuff with cooked rice, wrap into rolls and tie with kitchen string.
Bring stock to boil in a casserole dish, gently place rolls on them and cook over low flame for 8 minutes. Uncover pilaf rice, place on serving dish, place rolls on it and serve.
N.B. Ingredients are given for 4 portions. | 
 |
| Cuvé
di Pinot
Santa Margherita
Dry white from Pinot bianco and Pinot Grigio del Veneto vines. Fragrant bouquet with hint of green apple; dry, lively taste.
Serve at:
8°-10° C.
|
 | |
|
|
