Carpathia by Irina Georgescu

Author:Irina Georgescu
Language: eng
Format: epub
Publisher: White Lion Publishing
Published: 2020-07-15T00:00:00+00:00

Makes 25–30

25–30 vine leaves, rinsed

For the rice:

1 tbsp vegetable or sunflower oil

1 onion, finely diced

150g (5oz) arborio rice

125ml (4fl oz) white wine

225ml (71/2fl oz) vegetable stock

1 tsp salt

100g (31/2oz) sultanas

Zest and juice of 1 lemon

1 tsp ground fennel

For the sauce:

150ml (4fl oz) water

750ml (11/4 pints) passata

2 tbsp cider vinegar

1 tsp salt

2 medium tomatoes, chopped

To prepare the rice, heat the oil in a large frying pan over a medium heat and cook the onions for 8–10 minutes. Add the rice, coating it with the oil, and cook for a further 3 minutes. Pour over the wine and stock, add the salt and reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally. The rice filling needs to be sticky but not watery. Add the sultanas, lemon zest and juice and ground fennel and combine well. Set aside to cool.

To make the sauce, combine all the ingredients, except the chopped tomatoes, in a bowl. Spread the chopped tomatoes and 1 tablespoon of the sauce onto the bottom of a deep oven-proof ceramic dish.

Preheat the oven to 170°C/335°F/gas mark 31/2. Spoon around 30g (11/4oz) of the rice filling (the quantity will depend on the size of the leaf) into the centre of one of the vine leaves. Roll the leaf gently, tucking in the sides as you go. Place into the dish and repeat with the remaining leaves. Pour the remaining sauce over the leaves, cover with kitchen foil and bake for 25 minutes.

Serve immediately, or refrigerate overnight and reheat in batches.

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