Fresh vine leaves, picked in spring, when they are tender and light green
300 gr ( 10 oz) rice Arborio or Vialone Nano
About 1 lt ( 4 cups) water
120 ml ( 1/2 cup) dry white wine
60 gr ( 2 oz) extra virgin olive oil + 15 gr ( 1/2 oz)
1 red onion, finely minced
2 tbs raisins, soaked in warm water
1/2 teaspoon fennel seeds
1-2 garlic cloves, finely minced
1 tbs chopped parsley
1 tbs pine nuts
1/2 tbs salted capers, rinsed and chopped
The grated zest f half orange
1 tbs turmeric
2 egg whites
Hot chili pepper
Blanch the vine leaves in boiling salted water for about 3-4 minutes; drain them and put in cold water to stop the cooking. Then place them on a clean cloth.
Boil one liter of water with the turmeric and keep it warm for the rice.
In a large skillet, warm up the extra virgin olive oil. Sauté the onion. Add the raw rice and toast it. Drench with the wine and let it evaporate. Then start to add the turmeric broth, one ladle at a time, stirring as often as possible. As the rice is cooking, add the other ingredients: raisins, fennel seeds, capers, pine nuts, parsley, orange zest. Regulate the salt. Add hot chili pepper.
Bring to end of cooking. Let it cool down for a few minutes.
Mix in the egg whites.
Place a tablespoon of rice in the middle of each leaf and wrap them.
Place the rolls in a large skillet with one tbs olive oil ( 1/2 oz) and a few tbs turmeric broth.
Cook for a few minutes, to allow the egg white to coagulate.