Stuffed Hazelnut Leaves
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 15 leaves (hazelnut ), young, velvety
- 130 g risotto rice or rice puddin
- 1 spring onion (s)
- 1 clove garlic
- 1 tablespoon white wine
- 0.5 teaspoon ½ sea salt
- oil
Print Recipe
Pin Recipe Instructions
- Very important: Pick the hazelnut leaves from May to June, only the fresh, light green leaves which are soft and velvety to the touch. The older leaves are harder and leathery to the touch; they are useless for this dish.
- Cut the leek into fine rings and peel and finely dice the garlic.
- Heat the oil in a saucepan, add the salt, leek rings and the garlic cubes and sauté briefly. Add the rice to the pot, stir well and add enough water to just cover the rice. Now stir until the water has been absorbed or evaporated. Then pour in more water until the rice is covered again and stir again. Repeat this process until the rice sticks nicely but still has a bit of bite. Take the saucepan off the stove, stir in the white wine and let everything cool down.
- Wash the hazelnut leaves briefly and cut off the stems at the base of the leaves. Bring the water to the boil in a saucepan and add one leaf after the other to the boiling water, remove, place on kitchen paper and dry.
- Place the sheet upside down on a board, put some of the rice on the sheet with a teaspoon, fold the right and left sides of the sheet over the rice and roll up lengthways. So fill all the sheets.
- Heat the oil in a pan and carefully fry the rice parcels from one side, turn and brown the other side as well.
- The hazelnut leaves taste finer and softer than grape leaves, in my opinion.
- This recipe is now only a basic recipe, you can refine the rice according to your own ideas or modify it with herbs, spices, mushrooms or whatever.
- If something is left over, you can soak it in oil and preserve it for a while.
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