Makes 12 stuffed tomatoes
Dolma, or dolmades, is the Greek term used for a stuffed vegetable. One summer, I spent nearly two months sailing through the Greek Islands and coast of Turkey in search of great foods and the perfect stuffed tomatoes. Wild fennel grew alongside the roads perfuming the air and as I hiked I could imagine the intense flavor of the tomatoes bursting in my mouth. I couldn’t find exactly was I was looking for in any of the restaurants, every dish was surprisingly bland to me. So, when I returned to my studio I created this version of the perfect Greek stuffed tomatoes. Be sure to use tomatoes at their peak ripeness as the flavor is incomparable otherwise. If you are lucky enough to find fennel pollen please substitute it for the fennel seeds, the aroma is intoxicating. If you find you have extra stuffing save it and make a flavorful rice dish with sauteed ground lamb.
Creamy Taleggio cheese from Italy melts into a delicious sauce for this pasta dish. It's a perfect pairing with sauteed wild mushrooms and shallots.
This recipe is light in feel and taste – and it takes only a few minutes to prepare. Here it is pictured on an individual plate, but it is also lovely served on a large platter and placed on the middle of the table for all to share. It is important that the fruit is at its very best. Prepare this dish as close to serving as possible – preferably as you are sitting down to eat.
This panini sandwich is all about the "agrodolci" or sweet and savory flavors. It has the perfect blend of sweet, savory, salty, crunchy all tied together on crispy toasted Italian bread. Bon Apetito!