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This recipe was uploaded by castagna
They are traditionally made in August during the village feasts or festivals.
2. mix all the other ingredients (but the vine leaves)
3. wash the vine leaves and use a pair of leaves to wrap small rectangular shaped (the size of a business card, height 1.5 cm) portions of the mix, tie each with a cotton thread
4. boil them in salted water for 30 minutes
They are meant to be eaten cold, perhaps with a glass of Rotari Brut Trento Talento Riserva.