A Trip to Corfu and a Recipe for Stuffed Tomatoes

Now I absolutely love Mediterranean food, yet I have never really been a big fan of Greek food. If ever wondering what to cook for dinner or where to go out, Greek food would never cross my mind. Unfortunately, if someone says Greek food, I just think of bland salty feta and rogue olives misplaced in perfectly good salads. However, a recent holiday in Corfu has made me see the error in my ways and I can gladly admit that I had the privilege of experiencing some of the best Mediterranean food I have ever tasted.

 Admittedly, Corfu has a different culinary history to that of mainland Greece sharing traditions from a variety of cultures, influenced through many occupations. The Byzantines introduced a Mediterranean diet heavy with olive oil, wheat, wine, and seafood. The Venetians brought with them spice, tomatoes and coffee and some Italian flair and cooking techniques to Corfiot cuisine. Through these influences, local Corfiot food is a vibrant melange of Mediterranean flavors and styles, a more temperate climate also leading to some heart local specialties rich in wine and warming spices.

One of our typical lunches in Corfu- sharing is caring

However, as with other Mediterranean cuisines, the food relies strongly on fresh quality produce, which is what I love so much about this style of cooking. The tomatoes here taste, well, taste like how tomatoes should damn well do! The olive oil may as well have come from down the road, the fish plucked from the ocean the same day. You can taste the pride the local people have in their food and traditions.

Exploring delis in Old Town

It was not just the dishes themselves that I loved whilst visiting the island, but the style of eating. Most lunches we would have a selection of small dishes to dip and dive into. Small dishes of tzatziki, aubergine salads, cold stewed beans. Fried peppers, local cheeses, and fresh seafood. I could go on all mopped up with crusty rustic bread and washed down with a local beer. At night as it gets colder the food would veer towards hearty and warming dishes most memorably the pastitsada- a stewed rooster or beef dish served with pasta.

Local beer and a view...heaven!

One dish stood out, however, which summarised Corfiot food for me and this was Gemista (or stuffed tomatoes to you and me). Wonderful local tomatoes are stuffed with a rice or minced meat mixture and flavored with herbs (parsley, dill, and mint). It's comforting and moreish and I wanted to make my own version as soon as I got back. 

Corfiot Stuffed Tomatoes

(serves two people)

Ingredients

- 8 small vine tomatoes

- 3 tbsp extra virgin olive oil

- 1 finely chopped white onion

- 2 cloves minced garlic

- Handful toasted pine nuts

- 1 cup risotto rice

- Half cup Marsala wine (or other sweet white wine)

- A handful of chopped dill, mint, and parsley

- 500ml vegetable stock

- Salt and pepper to taste

Method

- Preheat a fan oven to 190C.
- Slice the tops of the small tomatoes and set aside.
- Scoop out the pulps of the tomatoes carefully into a bowl and reserve.
- Heat the olive oil on a low-medium heat and cook the onion until it becomes translucent, followed by minced garlic. Cook whilst stirring for 1-2 minutes.
- Add the toasted pine nuts and risotto rice and cook for another 1-2 minutes whilst stirring continuously.
- Add the sweet wine and cook until the aroma of alcohol has dissipated, followed by adding the pulps of the tomatoes and the chopped herbs.
- Stir continuously until the liquid has been absorbed and repeat this process with the vegetable stock, around a third of stock at a time.
- Once absorbed the mixture will have a creamy texture and the rice should have a little bite remaining.
- Spoon the mixture into the tomato shells to the limit and cover with the reserved tops.
- Bake in the oven for 35-40 minutes and serve.


N.B- any leftover rice mixture makes for a pretty decent risotto the next day, warmed up with some fresh grated parmesan and a glug of olive oil.

Eurgh that water though!