Don't be intimated by these delicate yet floppy, shapeless flowers. Pick them first thing in the morning or prepare them as soon as you get home from your local farmers' market and stuff them with anything. If allowed to sit for
too long, they wither and become difficult to work with.
Fresh ricotta, basil and parmesan with a tomato-garlic dip is the Italian version, while the local Bodrum favorite stuffing is a mixture of rice, currants, pine nuts and herbs.
Photo by Yilmaz Sahin, captain/owner of M/S Piccolo and a great chef
Welcome to the First Gulet Charter Blog.