This is a recipe I modified from a Jamie Oliver recipe - Limoni di amalfi cotti al forno, in his Jamie's Italy. I will be honest, the variations weren't that many. He used fresh tomatoes, I used oven-dried; I added olives and he didn't....Regardless of the source, I love the simple but well balanced flavours of this dish...and who doesn't love food baked in 'fruit' bowls? —Kitchen Butterfly
3 nice yellow juicy lemons
100g Fresh Mozzarella cheese, in 12 slices
12 oven-roasted or soft sun-dried tomatoes
12 black olives
12 large or 24 small Basil leaves
6 slivers of anchovies
1 – 2 dried red chilies, crumbled (optional)
French bread to make crostinis
Olive oil or semi-conserva from roast tomatoes
In This Recipe
Line an oven tray with greaseproof paper and preheat your oven to 210 degrees C. Wash and dry lemons and slice pointy ends off the top and base, being careful not to slice right through – you want the lemons to collect the cooking juices and not leak away.
Slice each lemon in the middle to give two halves. Using a knife, cut round the edge of the lemon and try your best to scoop out the inside being careful not to pierce the base (Keep the excised innards for other lemony delights)
In each lemon half, place a slice of mozzarella in. Add 2 large or 4 small basil leaves on top. Follow that with 2 pieces of oven-roasted tomatoes and stud with 2 olives. Add a sliver of the anchovies, a sprinkling of crumbled dried chilies and finish off with another layer of mozzarella.
Set all the lemon halves on the tray and place in the centre of your oven.
Bake for 10 - 15 minutes till the cheese melts.........eat with some delicious french bread drizzled with olive oil and toasted.
For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen!
Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety.
Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!