300 g of ground meat
2 tablespoons of white bergamot leaves (only the white part)
1 tablespoon of finely chopped onion
1 clove of garlic, minced
1 tablespoon of fish sauce (optional)
1 tablespoon of olive oil
1 tablespoon of paprika
24 grape leaves in brine
Salt and black pepper to taste
Mousseline
1 clove of garlic, minced
2 tablespoons of paprika
1/2 tablespoon of calabrian red pepper flakes
3 tablespoons of fish sauce
3 tablespoons of water
2 tablespoons of lemon juice
Accessories
12 bamboo skewers, soaked
300 g of ground meat
2 tablespoons of white bergamot leaves (only the white part)
1 tablespoon of finely chopped onion
1 clove of garlic, minced
1 tablespoon of fish sauce (optional)
1 tablespoon of olive oil
1 tablespoon of paprika
24 grape leaves in brine
Salt and black pepper to taste
Mousseline
1 clove of garlic, minced
2 tablespoons of paprika
1/2 tablespoon of calabrian red pepper flakes
3 tablespoons of fish sauce
3 tablespoons of water
2 tablespoons of lemon juice
Accessories
12 bamboo skewers, soaked
1
Combine the ground meat with the white bergamot leaves, onion, garlic, fish sauce, olive oil, paprika, and black pepper in a bowl
Mix until homogeneous
2
Lay out the grape leaves and place small portions of the meat mixture onto each leaf, rolling them up like mini sausages
3
Heat a grill brushed with oil
Thread two skewers onto the plate and cook for three minutes on each side or until browned
Mousseline
Combine all ingredients in a bowl.
