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Dome d’automne


Serves 10 | Prep/cooking 45 mins


• 650g fresh Mozzarella cheese (Mozzarella di Bufala)
• 700g zucchini
• 700g eggplant
• 400g red bell pepper
• 4g oregano
• 100 ml olive oil

Pesto Pistachio Sauce

• 4 bunch of basil
• 40g parmesan cheese
• 1 garlic clove
• 10g pine seeds
• 50g roasted pistachios
• 130 ml olive oil
• 4g salt

Tomato Sauce

• 1 pcs onion
• 1 garlic clove
• 3g French thyme
• 600g fresh red tomatoes
• 1 tbsp tomato paste
• 4g salt


• 10g pickled wild thyme, thinly minced
• 90g walnuts
• 130g sundried tomatoes, minced
• 100g cream cheese
• 4 pcs sliced pain de mie toasted and crushed
• 4g chives
• 30g olive oil

Marinated Artichoke Hearts

• 10 pcs artichoke hearts, medium size
• 60 ml balsamic dressing
• 100 ml olive oil
• 60 ml orange and lemon juice
• 4g dill seeds
• Salt & pepper



Let the fresh mozzarella drain for two hours in a skimmer.


Thinly slice (4mm) the zucchini, eggplant and red bell pepper. Add olive oil, oregano, pepper and salt, distribute on pans and bake for 10 minutes at 170°C.


For the stuffing, combine the cream cheese with the pickled wild thyme and the sundried tomatoes along with the crushed roasted walnuts. Crush the toasted pain de mie along with the chives and mix all together with the previous mixture of cheese.


Using a dome mould that has a 5 cm diameter, place the roasted vegetables in a circular way using different colors.


Put the stuffing in the dome half way to the center and add the mozzarella till it reaches the surface of the dome.


Seal the edges of the vegetables. Then press it by hand so it takes the shape of the dome, remove and place on a presentation plate.


For the pesto pistachio sauce put the ingredients in a mixer and process for one minute.


For the tomato sauce, fry the onions in a pan and then add the garlic and the mashed tomatoes. Let it simmer for 15 minutes. Add tomato paste, salt, and pepper and let it simmer for an additional 5 minutes.Add tomato paste, salt, and pepper and let it simmer for an additional 5 minutes.


Bake the dome in the oven for 3 minutes at 160°C. Let it set on an artichoke heart in its plate, add the sauce and serve.
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