Melted mozzarella in baked lemons
This recipe originated on the Amalfi coast and is best made with sfusato lemons that are used to make limoncello, but Maltese lemons work just as well. Michael Diacono makes this simple starter.
Rachel Zammit Cutajar
Melted mozzarella in baked lemons
Ingredients
- 5 lemons
- 10 lemon leafs
- 1 ball Mozzarella di bufola
- Cherry tomatoes, chopped
- Handful capers
- Handful black olives
- A few anchovies
- Thyme
- Pepper
- Olive oil
Method
1.Cut the ends off to tops and bottoms of the lemons so that the lemons can stand.
2.Cut the lemons in half and remove the pulp with a spoon.
3.Place a lemon leaf for each lemon half on a baking tray.
4.Place a cherry tomato slice at the bottom of the lemon.
5.Place a little mozzarella over the top.
6.Place 2 capers, and olive and an anchovy over on the top.
7.Grind some fresh pepper over the top and drizzle with olive oil.
8.Bake for 20 mins in the oven.
9.Serve with toasted Maltese bread.
This recipe first appeared on Gourmet Today TV, aired on TVM on 12 August, 2016.
