Dolma with veal and prosciutto

6 servings

90 minutes

Dolma with veal and prosciutto is an exquisite dish of Italian cuisine, combining the aroma of grape leaves and the tenderness of meat filling. The roots of this recipe trace back to the Mediterranean, where grape leaves served as natural wrappers for meat and vegetable fillings. The veal is carefully sautéed to a golden color, while the prosciutto and onion mixture adds a rich flavor to the dish. White bread soaked in milk makes the filling's texture airy and soft. Delicate grape parcels are simmered in white wine and water, absorbing aromas. Before serving, they are drizzled with lemon juice for a fresh tanginess. Dolma with veal and prosciutto is perfect as an appetizer or main course, filling the meal with Italian charm and sophistication.

Energy value per serving

• Calories: 251.4
• Proteins: 13g
• Fats: 15.7g
• Carbohydrates: 10.7g

Ingredients

• Grape leaves: 24 pc
• Veal: 200 g
• Prosciutto: 50 g
• White bread: 50 g
• Milk: 100 ml
• Butter: 80 g
• Onion: 2 head
• Chicken egg: 1 pc
• Ground nutmeg: pinch
• Dry white wine: 100 ml
• Lemon juice: 25 ml
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Blanch grape leaves in boiling water for about 3 minutes. Drain and lay out to dry on a towel. Remove the crusts from the bread, crumble it into milk, and let it soak.

   Required ingredients:

   • Grape leaves: 24 pieces
   • White bread: 50 g
   • Milk: 100 ml

2. Finely chop the onions, prosciutto, and veal. Melt 25 grams of butter in a saucepan and sauté the onions over low heat, stirring occasionally, for about 10 minutes. When the onions turn golden, remove from heat and add the prosciutto.

   Required ingredients:

   • Onion: 2 heads
   • Prosciutto: 50 g
   • Butter: 80 g

3. Melt 20 grams of butter in a pan and add the veal. Stir-fry until evenly golden-brown.

   Required ingredients:

   • Veal: 200 g
   • Butter: 80 g

4. Send the mixture of onion with prosciutto and veal, as well as squeezed pieces of bread, egg, nutmeg, salt, and pepper to the blender. Grind until a puree consistency.

   Required ingredients:

   • Onion: 2 heads
   • Prosciutto: 50 g
   • Veal: 200 g
   • White bread: 50 g
   • Chicken egg: 1 piece
   • Ground nutmeg:  pinch
   • Salt:  to taste
   • Ground black pepper:  to taste

5. Place a tablespoon of puree in the center of each grape leaf and fold the leaf into an envelope. Melt the remaining butter in a pan and place the dolma in it. Once the contents of the pan are heated well, add white wine and wait for it to evaporate.

   Required ingredients:

   • Grape leaves: 24 pieces
   • Butter: 80 g
   • Dry white wine: 100 ml

6. Add 500 ml of water and cook for about 40 minutes until the water evaporates almost completely. Drizzle with lemon juice before serving.

   Required ingredients:

   • Lemon juice: 25 ml