dr ink
f ood f ile s
dining guide
BY ALISON BAILIN BATZ | PHOTO BY DEBBY WOLVOS
Chef Tomaso Maggiore’s Vegetarian Eggplant Torte ($17 at lunch, $26 at dinner) at his newest concept, Tomaso’s When in Rome, is the result of a culinary trip to northern Rome, where he was inspired by a bistro serving vegetarian lasagna. Maggiore’s variation uses sauteed eggplant, layering it five stacks high between a creamy fondue made from pecorino, Swiss and Parmesan cheeses and his famous tomato basil sauce. He pairs it with giant gnocchi and earthy porcini mushrooms, which complement the cheese and eggplant. The dish is finished with a demi-glace that perfectly balances the tartness of the tomato. www.tomasoswheninrome.com. SEPTEMBER 2017 |
117
| SO SCOTTSDALE!