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Greek

Slide 11 of 17

Stuffed Grape Leaves with Pork and Fregola

David Page and Barbara Shinn of Shinn Estate Vineyards on the North Fork of Long Island trim tender young grape leaves and brine them at home. Page often stuffs the brined leaves with sausage made from locally raised duck, calling the hors d'oeuvres "a NoFo classic." Here, he creates a version with ground pork and fregola, a small, round Sardinian couscous.

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