There is a long list of the reasons why I love Australia. One of them is the opportunity you have to meet people from different cultures and traditions.
And if you want to learn and be part of someone’s country, you should start with the food. Food doesn’t have any barrier, it doesn’t know any prejudice.
Food is all about love and sharing.
And love is all I received from Lucia. She is my friend Lori’s mom. She came to visit her daughter and sone from Italy and stayed here for 3 months.
Lucia is originally from Albania and along with her husband (and 3 little children) migrated to Italy. Very courageous and optimistic.
I was so amazed to meet such an elegant and beautiful woman. But above all she is one of the most caring and loving person I ever met.
Once we found out we were passionate about food we clicked!
She worked as a chef in a restaurant in Emilia Romagna in Italy. And she gave me some secret recipes and tips which I won’t be sharing (sorry guys).
While she was here I had the chance to learn and taste some Albanian recipes.
She taught me how to make homemade yoghurt and her yoghurt tasted so creamy and sweet.
If you love food (like me) it is never ever too late to learn. Grab every opportunity life throws at you to learn from the people you meet along the way.
You will discover along the way that these are the most generous people in the world.
Thank you Lucia and can’t wait to see you again!
These parcels can be made with kale or cabbage or anything else. Get creative!
By December 3, 2014Published:
- Yield: 4 Servings
- Prep: 30 mins
- Cook: 60 mins
- Ready In: 1 hr 30 mins
There is a long list of the reasons why I love Australia. One of them is the opportunity you have to meet people from different …
- Vine leaves I bought the ones in brine
- 200 g Minced beef
- 2 Onions finely diced
- 70 g Rice
- 1 Lemon
- 1 Egg
- 100 ml Oil
- bunch Mint leaves chopped
- Salt and Pepper
- Wash the vine leaves and leave in warm water to remove the saltiness of the brine.
- Heat a pan with oil and cook the onions and the meat.
Add the rice, egg, lemon juice and mint. Gradually add hot water to cover the rice. Season and cook until all the water is absorbed.
- Dry the vine leaves.
- The leaves have a shiny and non shiny side. You should fill the non shiny side.
- Fill the leaves and make cylindrical parcels.
- Cover the bottom of a deep pot with 3 leaves. Fill the pot with the parcels.
- Cover with hot water (or stock) and place on top a plate (to keep the parcels from floating).
- Cook slowly for 1 hour.
- Cuisine: Mediterrarean
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