Vine Leaf-Wrapped Sheep's-Milk Ricotta with Fennel and Olives Recipe

Name: Vine Leaf-Wrapped Sheep's-Milk Ricotta with Fennel and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large fennel bulb (sometimes called anise; about 1 pound); 2 tablespoons extra-virgin olive oil; 1/3 cup pine nuts; 1/3 cup golden raisins; 1/3 cup Kalamata or other brine-cured black olives; 3/4 teaspoon salt; 1 pound sheep's-milk ricotta* (about 2 cups; see note); about 15 leaves from a 1-pound jar brine-packed grape leaves**; toasted thinly sliced rustic Italian bread; assorted brine-cured olives; *available at some specialty foods shops and by mail order from Old Chatham Sheepherding Company, tel. (888) 743-3760; **available at specialty foods shops and some supermarkets

Servings: persons

1 large fennel bulb (sometimes called anise; about 1 pound)
2 tablespoons extra-virgin olive oil
1/3 cup pine nuts
1/3 cup golden raisins
1/3 cup Kalamata or other brine-cured black olives
3/4 teaspoon salt
1 pound sheep's-milk ricotta* (about 2 cups; see note)
about 15 leaves from a 1-pound jar brine-packed grape leaves**
toasted thinly sliced rustic Italian bread
assorted brine-cured olives
*available at some specialty foods shops and by mail order from Old Chatham Sheepherding Company, tel. (888) 743-3760
**available at specialty foods shops and some supermarkets

1
Trim fennel stalks flush with bulb, discarding stalks, and remove core.
2
With a mandoline or other hand-held manual slicer cut bulb into very thin slices and coarsely chop.
3
In a large skillet cook fennel in oil over moderate heat, stirring occasionally, until tender, about 10 minutes.
4
In a dry small skillet toast pine nuts over moderately low heat, stirring occasionally, until pale golden, about 5 minutes.
5
Coarsely chop pine nuts and raisins.
6
Pit and chop olives.
7
In a bowl combine fennel, pine nuts, raisins, olives, salt, and pepper to taste.
8
Add ricotta and gently toss together.
9
Drain grapevine leaves and pat dry.
10
Line bottom and side of a 9-inch pie plate with a layer of overlapping leaves, leaving a 2-inch overhang.
11
Spread ricotta mixture over leaves and fold overhang in toward center.
12
Use more leaves to cover exposed ricotta .
13
Chill spread at least 1 hour and up to 3 days.
14
Invert a platter over pie plate and invert leaf-covered spread onto platter.
15
Peel back center leaves and serve spread chilled or at room temperature with toasts and olives.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large fennel bulb (sometimes called anise; about 1 pound), 2 tablespoons extra-virgin olive oil, 1/3 cup pine nuts, 1/3 cup golden raisins, and more.

Yes, Vine Leaf-Wrapped Sheep's-Milk Ricotta with Fennel and Olives falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vine Leaf-Wrapped Sheep's-Milk Ricotta with Fennel and Olives

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