Ingredients:
150g pork salami
150g veal salami
50g polished rice, cooked
3 onions, finely grated
1 bulb fennel, finely grated
a little pork fat, finely grated
vine leaves
juice of 2 lemons
4 tbsp butter
3 tbsp plain flour
4 egg yolks
salt and black pepper, to taste
Method:
Chop the salami and combine in a bowl with the rice, onions and fennel. Stir-in 3 tbsp water and season to taste. Stir well to combine and set aside.
In the meantime, bring a pan of water to a boil. Add the vine leaves and cook for 1 minute then drain. Use the salami, fennel and egg mixture to place inside a single vine leaf and fold over to cover. Lay the filled leaves in a pan, packing them tightly and laying the open ends downwards. Add the juice of 1 1/2 lemons then add enough water to cover the contents of the pan quite generously. Bring the mixture to a boil, and cook for 2 minutes then take off the heat and set aside.
In the meantime melt the butter in a pan then stir-in 2 tbsp flour to form a smooth roux. Add the remaining lemon juice and bring the mixture just to a boil (thin with a little water, if needed). Meanwhile, whisk together the eggs and remaining flour in a bowl. Take the lemon juice sauce off the heat and stir in the egg yolk mix.
Arrange the stuffed vine leaves on a serving dish and pour the egg and lemon sauce over the top. Garnish with chopped parsley and serve.
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