and the fish.
These were not the sweet, much heralded San Marzano tomatoes, but tomatoes from Tuscany. I found the taste to be deeper, more savory and even more umami filled than San Marzanos. I was a huge fan. The dip was salty, savory, fresh and even a little citrusy. Oranges and tomatoes play so well off each other – who knew??
That might sound like an oxymoron, but really…it was so delicious. One of the best mozzarellas I have ever tried. SO sweet and creamy that it was more like butter than cheese. That rich, that satisfying, that incredible. Better than any mozzarella I have had in recent memory. I even preferred it to burrata, whose watery center is too thin for my liking.
If you like a traditional lasagna, this may not be for you, but if you want a lighter, more tomatoey version, this is your perfect dish.
Yeah that’s me in the middle…at our school’s lip synch contest…
Adding a dollop of the garlicky rouille, the pungent Gruyere cheese and a tiny crisp toast made this one of the standouts of the meal. This is a dish for someone who likes the taste of seafood – while not fishy, it absolutely tasted of the sea. That was the best part about it, actually, just not for someone who is not as crazy about seafood as I am.
I am a New York City based writer, editor, and food blogger. Join me as I cook and eat anything that isn't moving too fast for me to catch! I love Michelin-starred tasting menus, chili cheese Fritos, and everything in between. Feel free to drop me a line at Fritosnfoie
with any questions, comments, or recommendations for awesome kimchi!