Stuffed vine leaves with dill cream
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
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- 75g mascapone
- 4 tbsp double cream
- 1 tsp dillor Seggiano semi-fresh dill
- 1 jar or tin of stuffed vine leaves(you'll need 8-10)
- 2 tbsp olive oil
- flat-leaf parsley leaves
- 2 tbsp toasted pine nuts
Nutrition: per serving
- kcal414
- fat37.1g
- saturates16.7g
- carbs12.9g
- sugars3g
- fibre3.5g
- protein5.3g
- salt1.1g
Method
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.
