In the realm of culinary delights, few dishes capture the essence of Mediterranean flavors quite like Gorgonzola and Olive Stuffed Grape Leaves. This delectable dish, with its harmonious blend of salty, tangy cheese, succulent olives, and the subtle tartness of grape leaves, tantalizes the taste buds and transports you to the sun-kissed vineyards of Italy and Greece. Whether you're a seasoned chef or a home cook looking to impress your guests, this article will guide you through the process of creating this exquisite dish, providing expert tips and tricks to ensure success in your culinary endeavor. Get ready to embark on a culinary journey as we delve into the secrets of crafting the perfect Gorgonzola and Olive Stuffed Grape Leaves.
Let's cook with our recipes!
GORGONZOLA AND OLIVE STUFFED GRAPE LEAVES
These are the richest appetizers we have ever served. They are wonderful with wine and cheese! A version of this recipe was a gift from a friend and we have enjoyed it along with our guests. Use as much Gorgonzola as suits your taste!
Provided by LINDA
Categories Appetizers and Snacks Vegetable Olives
Time 45m
Yield 20
Number Of Ingredients 12
Steps:
- In a bowl, mix the green olives, kalamata olives, Gorgonzola cheese, macadamia nuts, basil, tomatoes, bell pepper, garlic, and brown sugar. Season with salt and pepper.
- Lay each grape leaf flat, and place a heaped tablespoonful of the olive and Gorgonzola mixture in the center. Fold or roll the leaves around the mixture. Chill until serving.
Nutrition Facts : Calories 90.9 calories, Carbohydrate 5.3 g, Cholesterol 4.5 mg, Fat 7.3 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 1.6 g, Sodium 605.5 mg, Sugar 2.1 g
STUFFED GRAPEVINE LEAVES
Provided by Food Network
Categories main-dish
Time 1h40m
Yield 4 dozen stuffed leaves
Number Of Ingredients 16
Steps:
- In a large saucepan over low heat, heat 1/4 cup oil. Add onions, scallions and salt, stirring occasionally, for 5 to 10 minutes. Add garlic and cook about 2 minutes more. Add rice and another 1/4 cup olive oil and stir to combine. Add raisins, pine nuts, mint, dill and parsley. Add 1 cup boiling water and simmer, covered, for about 5 minutes. Remove from heat and add juice of 1 lemon.
- Separate grapevine leaves and rinse under water to remove brine. Drain. Remove thick stems with a sharp knife. Place 1 tablespoon filling on underside of leaf, which should be facing up on your work surface. Starting at the base, roll over, fold in sides and continue to roll tightly toward the leaf point.
- Line a medium saucepan with a few heavy grapevine leaves. Place bed of parsley stalks over leaves. Arrange stuffed grape leaves, seam side down, in layers. Sprinkle with remaining 1/4 cup olive oil and remaining lemon juice. Weigh grape leaves down with heavy plate. Add boiling water so that it covers stuffed leaves. Bring water back to the boil, reduce heat to a simmer and cover saucepan. Simmer slowly for about an hour, until rice is tender. Simmer longer if necessary. Allow to cool to room temperature, remove from water mixture and chill. Serve cold with additional lemon wedges for sprinkling on at service.
STUFFED GRAPE LEAVES
Steps:
- Put the onions and oil in a skillet and cook over medium heat until the onions are soft and translucent, about 10 minutes. While the onions cook, peel the garlic cloves and mash them to a paste in a mortar and pestle. Add this to the pan along with the tomato, lemon juice, tomato paste, and salt and pepper to taste. Cook for another 5 minutes. Stir in the rice. Remove the pan from the heat and stir in the dill. Set aside to cool to room temperature, then refrigerate.
- While this is cooling, drain the grape leaves and carefully pull them apart. Put them into a bowl and cover them with cold water. Let them soak until you are ready to roll.
- Heat the oven to 350 degrees F.
- Place a grape leaf on your work surface, shiny side down. Add 1 tablespoon of the rice mixture to the middle of the grape leaf. Fold the sides over the rice and roll the leaf into a small log shape, about the size of George's thumb. Repeat with the remaining rice, placing the stuffed leaves into a 9 by 9-inch baking dish. When the dish is full, cover the stuffed leaves with several layers of flat grape leaves and pour in 1 cup of water. Cover and bake for 1 hour. Let cool to room temperature and refrigerate. Serve cool.
GORGONZOLA AND OLIVE STUFFED GRAPE LEAVES
Make and share this Gorgonzola and Olive Stuffed Grape Leaves recipe from Food.com.
Provided by JanetB-KY
Categories Cheese
Time 30m
Yield 18-20 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, mix the green olives, kalamata olives, Gorgonzola cheese, macadamia nuts, basil, tomatoes, bell pepper, garlic, and brown sugar; season to taste with salt and pepper.
- Lay each grape leaf flat, and place a heaped tablespoonful of the olive and Gorgonzola mixture in the center.
- Carefully fold or roll the leaves around the mixture, making sure to fold one end of leaf UNDER the cheese/olive mixture to help hold the leaf in place; chill until serving.
Nutrition Facts : Calories 78.8, Fat 6.2, SaturatedFat 1.5, Cholesterol 2.8, Sodium 464.8, Carbohydrate 5.2, Fiber 0.9, Sugar 2, Protein 2
GORGONZOLA AND OLIVE STUFFED GRAPE LEAVES
These are the richest appetizers we have ever served. They are wonderful with wine and cheese! A version of this recipe was a gift from a friend and we have enjoyed it along with our guests. Use as much Gorgonzola as suits your taste!
Provided by LINDA
Categories Olive Appetizers
Time 45m
Yield 20
Number Of Ingredients 12
Steps:
- In a bowl, mix the green olives, kalamata olives, Gorgonzola cheese, macadamia nuts, basil, tomatoes, bell pepper, garlic, and brown sugar. Season with salt and pepper.
- Lay each grape leaf flat, and place a heaped tablespoonful of the olive and Gorgonzola mixture in the center. Fold or roll the leaves around the mixture. Chill until serving.
Nutrition Facts : Calories 90.9 calories, Carbohydrate 5.3 g, Cholesterol 4.5 mg, Fat 7.3 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 1.6 g, Sodium 605.5 mg, Sugar 2.1 g
Tips:
- Select fresh grape leaves: Choose tender and pliable leaves for easy rolling. If using store-bought leaves, soak them in warm water for about 15 minutes to soften them.
- Prepare the filling in advance: This allows the flavors to meld and makes the assembly process quicker.
- Use high-quality ingredients: Fresh herbs, flavorful cheese, and succulent olives enhance the overall taste of the stuffed grape leaves.
- Roll the grape leaves tightly: This helps to keep the filling secure and prevents the leaves from unrolling during cooking.
- Arrange the stuffed grape leaves in a single layer: This ensures that they cook evenly.
- Cook the stuffed grape leaves over low heat: This allows them to cook thoroughly without burning.
- Serve the stuffed grape leaves warm or at room temperature: They can be enjoyed as an appetizer, main course, or side dish.
Conclusion:
Gorgonzola and olive stuffed grape leaves are a delightful and versatile dish that can be enjoyed in various settings. Whether you're hosting a party, preparing a special meal, or simply looking for a unique culinary experience, these stuffed grape leaves are sure to impress. With their combination of savory flavors, textures, and aromas, they are a true testament to the culinary artistry of the Mediterranean region.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #for-large-groups #appetizers #eggs-dairy #greek #easy #european #dinner-party #holiday-event #vegetarian #cheese #dietary #seasonal #brunch #number-of-servings #presentation #served-cold #3-steps-or-less
You'll also love