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      RECIPE TITLE "Grilled Mozzarella in Grape Leaves Recipe"
    Source: Casual Cuisines of the World - Pizzeria,
    courtesy of

    yields Serves 4-6 time--- difficultymoderate

    Anywhere grapes grow and fresh mozzarella is made, one sees these rustic little bundles rushed to tables while the wrappers are still piping hot and the cheese is creamy soft. If you have a lemon or orange tree in your yard, tuck a leaf from it inside each bundle for additional flavor and aroma.

    Other necessary recipes:
    Tomato-Basil Sauce


    3 balls fresh mozzarella, 1/2 lb each, drained
    1 jar grape leaves
    Salt and freshly ground pepper
    Vegetable oil for grilling
    Tomato-basil sauce, warmed
    Lemon wedges

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    Soak enough raffia or kitchen string (4 yards) or enough wooden toothpicks (20-25) to secure each mozzarella slice in a grape leaf for at least 30 minutes, then drain.

    Prepare a fire in a charcoal grill or preheat a ridged stove-top griddle until it is very hot. Meanwhile, cut the mozzarella into slices 1/2 inch thick. Lay them on paper towels to drain briefly.

    Remove the grape leaves from the jar, leaving the brine in the jar so any unused grape leaves can be returned to it. Rinse the leaves under running cold water and drain well. Using a small, sharp knife, trim away any long or tough stems from the leaves. Place 1 large leaf (or 2 overlapping smaller ones), shiny side down, on a work surface. Place 1 mozzarella slice in the center of the leaf and sprinkle to taste with salt and pepper. Bring up the sides of the leaf and wrap them around the cheese slice to enclose it completely. Tie the packets with raffia or kitchen string or secure with a toothpick. Repeat the process until all the mozzarella slices are wrapped.

    Brush some vegetable oil onto the rack of the grill or the surface of the griddle. Place the mozzarella packets on the grill rack about 6 inches above the fire or on the griddle and cook, turning once, until there are grill marks on the outside and the cheese has softened, 3-5 minutes total on a charcoal grill or about 5 minutes on a stove-top griddle.

    As soon as the cheese packets are softened and well marked from the grill, spoon some of the tomato-basil sauce onto a warmed platter or individual plates. Place the hot packets atop the sauce and garnish with the lemon wedges. Serve immediately.

    Recipe reprinted by permission of Weldon Owen. All rights reserved.

      Nutrition Facts
    Serves 4-6
    Facts per Serving
    Calories: 277 Fat: 18g Carbohydrates: 16g
    Cholesterol: 20mg Sodium: 2368mg Protein: 15g
    Fiber: 2g % Cal. from Fat: 58% % Cal. from Carbs: 23%

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    Glorious Foods of Greece Glorious Foods of Greece
    In beautiful prose and with more than four hundred unusual recipes— many of them never before recorded — invites us to a Greece few visitors ever get to see. Along the way she serves up feast after feast of food, history, and culture from a land where the three have been intertwined since time immemorial.

    In an informed introduction, she sets the historic framework of the cuisine, so that we clearly see the differences among the earthy mountain cookery, the sparse, ingenious island table, and the sophisticated aromaticcooking traditions of the Greeks in diaspora. In each chapter she takes stock of the local pantry and cooking customs. From the olive-laden Peloponnesos, she brings us such unusual dishes as One-Pot Chicken Simmered with Artichokes and served with Tomato-Egg-Lemon Sauce and VineLeaves Stuffed with Salt Cod. From the Venetian-influenced Ionian islands, she offers up such delights asPastry-Cloaked Pasta from Corfu filled with cheese and charcuterie and delicious Bread Pudding from Ithaca with zabaglione. Her mainland recipes, as well as those that hail from Greece's impenetrable northwestern mountains, offer an enticing array of dozens of delicious savory pies, unusual greens dishes, and succulent meat preparations such as Lamb with Garlic and Cheese Baked in Paper. In Macedonia she documents the complex, perfumed, urbane cuisine that defines that region. In the Aegean islands, she serves up a wonderful repertory of exotic yet simple foods, reminding us how accessible — and healthful — is the Greek fegional table.

    The result is a cookbook unlike any other that has ever been written on Greek cuisine, one that brims with the author's love and knowledge of her subject, a tribute to the vibrant, multifaceted continuum of Greek cooking, both highly informed and ever inviting. The Glorious Foods of Greece is an important work, one that contributes generously to the culinary literature and is sure to become the definitive book of Greek cuisine and culture for future generations of food lovers — Greek and non-Greek alike.


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