I took your advice last week and fermented some vine leaves (they probably have another week to go, but will be ready in time for a birthday mezze feast). I'm a bit concerned that I left it too late to pick them (in our climate), as they're not as young and soft as they could be. But I'll see how they turn out...
I took your advice last week and fermented some vine leaves (they probably have another week to go, but will be ready in time for a birthday mezze feast). I'm a bit concerned that I left it too late to pick them (in our climate), as they're not as young and soft as they could be. But I'll see how they turn out...
Beautiful supper club menu. Looks amazing!
I feel like the fermentation should soften them a bit, even before the cooking. As long as you can bite through it’s all fine, right?
Fingers crossed for biteability! (They're not that bad. I'm sure they'll be fine.)