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Sardines wrapped in vine leaves

In tomorrow's Neos Kosmos, resident foodie Dora Kitinas-Gogos walks us through cooking with ambelofila (vine leaves), here's a recipe you can try at home

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Sardines wrapped in vine leaves
27 Apr 2012
Dora Kitinas-Gogos

Ingredients

150 grams vine leaves
750 grams large sardines, washed and cleaned
Salt and pepper
1 cup of parsley finely cut
2 cloves of garlic finely cut or crushed
1 lemon cut into rings and each ring in half
1/2 cup olive oil


Method

Preheat oven to 220 C

1. Wash the vine leaves from the brine or if they are fresh put in boiling water for a minute

2. Salt and pepper the sardines

3. Fill the belly of each sardine with parsley, garlic and half a slice of lemon

4. Wrap each sardine tightly with a vine leaf

5. Line in a slightly greased baking dish and any left over parsley, garlic or lemon place on top

6. Bake for 20 minutes

*This dish is great served as a meze with a shot of ouzo or tsipouro!

Kali Orexi!

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