Grilled Pecorino Wrapped in Vine Leaves

Grilled Pecorino Wrapped in Vine Leaves

Do you have a grape vine, or access to grape vine leaves? Then this is for you. A great tea time snack, they are definitely delightful.

Pecorino is wrapped in vine leaves and then grilled until the cheese melts and the leaves crisp a little. You can even cook these on a BBQ.

Grape leaves are best picked from grape vines in the Spring and Early Summer, while they are still tender. Select young whole, medium leaves. Make sure  that the leaves haven’t been sprayed.

Similar recipes include BBQ’d Vegetables with Peppery Dressing, Dolmades, Burghul Dolmas, Baked Yoghurt in Vine Leaves, Mushrooms Baked in Grape Vine Leaves and Grape Vine Leaf Powder.

Browse our grape vine leaf recipes, our Italian dishes and our French recipes. Or take some time to explore our collection of Late Spring recipes.

Grilled Pecorino Wrapped in Vine LeavesGrilled Pecorino Wrapped in Vine Leaves

30 – 36 young tender vine leaves
500g pecorino
olive oil
fresh, coarsely ground black pepper
3 small lemons, halved

Trim the stems from the leaves – use a scissors to cut a small triangle in the leave at the stem end. Blanch the leaves in boiling water for several minutes, and then drain. Dry the leaves on paper towels.

Cut the pecorino into pieces to fit the leaves, about 4cm x 2cm.

Take a vine leaf, wrong side up, and place a piece of the pecorino on each vine leaf. Fold in the leaf edges and roll up into parcels. Wipe a little olive oil over the outside of the leaf and place onto a heated grill or flat pan.

Cook the parcels on both sides until the cheese is melted and the leaves are getting crispy. Drain them on paper towels, sprinkle with pepper and sere with lemon wedges.

Grilled Pecorino Wrapped in Vine Leaves

recipe notes and alternatives
Fresh pecorino works well too – it is softer and gentler in taste.

These are so delicious, I can’t stop eating them.











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