Stuffed Romaine Leaves with Avgolemono Sauce
- For the Stuffing:
- 1/3 pound each ground lamb, beef,
- and pork
- 1/2 cup each toasted pine nuts and currants
- 1 tablespoon each finely chopped fresh dill, mint and parsley
- 1/2 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 cup cooked white rice
- Salt and freshly ground black pepper
- For the Avgolemono Sauce:
- 1 cup chicken broth
- 2 eggs
- 3 tablespoons lemon juice
- 1/2 teaspoon cornstarch
- 2 heads romaine lettuce
In a large, heavy skillet, sauté ground lamb, beef, and pork for 10 minutes. Drain fat and remove from heat. Stir in pine nuts and currants, dill, mint and parsley, cloves, cinnamon, rice, and salt and pepper, then set aside off heat.
To make avgolemono sauce, heat chicken broth. In a separate bowl, beat together eggs and lemon juice mixed with cornstarch. Whisk hot broth into egg-lemon mixture, 1/4 cup at a time, and place in the top of a double boiler over low heat. Cook until sauce thickens to the consistency of yogurt, about 10 minutes.
Meanwhile, remove outer leaves of 2 heads romaine lettuce, cutting off and reserving top half of each leaf. Blanch leaves in boiling water for 5 seconds to soften. Place 2 heaping tablespoons of filling at the base of a leaf. Fold over sides and carefully roll up. Repeat with remaining leaves. Place seam side down on a platter. Spoon extra filling around the stuffed leaves. Top with warm sauce.
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Recipe reprinted by permission of World Publication, LLC. All rights reserved.
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