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. More Hors D'oeuvres
October 2008
Gallery
Credit:
© Dana Gallagher
Recipe Summary
Ingredients
Directions
Make Ahead
The stuffed grape leaves can be refrigerated for up to 5 days.
Notes
Fregola is available at specialty shops or online from cybercucina.com.
Suggested Pairing
This is a great match for a California Cabernet Sauvignon or a blend of Merlot and Cabernet Sauvignon.