TRULY LOCAL? GATHER THE GRAPE LEAVES YOURSELF OTHERWISE THE ONES IN A JAR ARE EASY TO PREPARE.
I cut the leaves in half for bite sized servings but a whole leaf stuffed with chevre is good fora first course.
Place a heaping teaspoon of the chevre in the leaf and wrap not too tight so that there is room to expand.
Snip the grapes into small clusters. Place in the center of a heavy roasting pan, not cast iron but ceramic is best. Place the stuffed grape leaves around them, close together and drizzle with olive oil.
Roast in a 425 degree oven until they are just starting to ooze, about 15-‐20 minutes.
Meanwhile process 2 cups of walnuts with salt and 1 clove of garlic and ¼ cup olive oil (to start) until it is saucy. Continue to add olive oil until your desired consistency is reached.
Arrange the grape leaves on the plate next to the grape bunches and spoon walnut sauce over all.
No garnish necessary.
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