Dolmadakia (Stuffed wine leaves) with snails in lemon sauce

Posted by Veneto Restaurant in Mediterranean Recipes, Our Restaurant & Recipes, Vegetarian on March 22, 2011 | one response

Ingredients for the Dolmadakia

120 wine leaves
1/2 kg Carolina rice
1 cup chopped fennel
1 cup chopped parsley
1/3 cup chopped mint
2 big chopped dry onions
some salt
some pepper
1 cup olive oil
juice of one lemon (boiling)

Ingredients for the snails

1 kilo snails
2 dry onions
3 coffee cups oil
2 cups water
some parsley chopped
3 cups of vegetables juice
salt, pepper, oregano

Ingredients for the sauce

1crocus of egg
juice of one lemon
1 tsp corn flour
1 cup of casseroles’ juice

Procedure

We prepare the stuffing putting rice, parsley, mint and fennel all together in a bowl. We proceed with onions, tomatoes, sugar, lemon and oil. Then we add the spices and we stir the mixture once again. The stuffing is ready.

We wash the wine leaves and we put in each leave one tsp of the stuffing. We form an envelope with our hands, closing the edges of a leave towards the inside and then towards upper side.

We corsh the snails with hot water and we strain them. We put oil into a saucepan and we let it heat. We brown the chopped onion and then we add the snails. We salt and pepper and we stir for 1-2 minutes. We place the “dolmadakia” and the vegetables juice, we press them with a plate and we let them boil for 45 minutes in low heat.

We turn off the heat, we remove the dish from the hot plate and cover with a towel for 5 minutes, so that it drinks its juice.

Mean while we stir the crocus with the lemon juice and the corn flour in a blender.

While we continue stir, we put one cup from the juice we have in our casserole very slowly, till the cream become soft and a little thick.

We serve with the sauce, some fresh crushed pepper, chopped parsley and…it smells of Crete!