Prepare the bain-marie: fill a saucepan with a bit of water, put the saucepan on the stove so that it starts to simmer and place a stainless steel bowl on top of it. 

Wash well the fillets and cut them in the middle by doing a vertical cut in order to put the stuffing.

Cover with a little olive oil the pan that you will use.

Cut the tomatoes in half.

Preheat the oven to 170°C.

For the dough, in a bowl, mix 300 gr of flour with one pinch of salt and one teaspoonful of thyme.
Add 150g DODONI cow’s butter and mix it by hand or in the mixer, using the dough hook.
Add two eggs and, if needed, 1-2 tablespoonfuls DODONI fresh milk.
Cover with a membrane and place in the freezer for 30 minutes to one hour.
In the meantime, put the artichokes in a pot filled with water and bring to boil for 8 minutes, until soft.
Use a frying pan to sauté the pork belly pieces. When well browned, add the finely chopped onions and the leek. Cook until all liquids evaporate.
Use another bowl to prepare the filling, mixing 250 ml of cream, the remaining 2 eggs, 160 gr DODONI graviera, 160 gr DODONI kefalotyri, salt and pepper.

Wash the potatoes and eggplants. Peel the potatoes and cut the vegetables into thick slices.

Preheat oven to 160°C. Mix biscuits and coconut oil in a blender. Cover a 28cm pan with baking paper. Use a detachable pan with high rim so you can take the cheesecake out of the pan easily. Spread mixture on the bottom of the pan and bake for 13 minutes. Remove from oven and let it cool down.

In a saucepan, add 3 tbsp olive oil and sauté the 3 peppers (cut in strips) over a medium heat for 3-4 minutes until they soften. Add a little water so they will not burn and let the liquids evaporate. When the peppers start to soften, add salt, ½ teaspoon Cayenne pepper and ½ tbsp. mustard seed. ​After slow cooking for 5 minutes, remove from the heat and add 1 tbsp mustard and 1 tbsp honey, stirring well. The peperonata is ready.