Limoni cotti al Forno

Limoni cotti al Forno Recipe - Delicious Italian Dish with Lemon, Mozzarella, and Cherry Tomatoes

Region / culture: Italy | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Limoni cotti al Forno is a unique and flavorful dish that combines the tangy taste of lemons with the creamy texture of buffalo mozzarella. This dish is perfect for a light and refreshing appetizer or snack.

History

Limoni cotti al Forno has its origins in Italian cuisine, where lemons are commonly used in both savory and sweet dishes. The combination of lemon and mozzarella creates a delicious contrast of flavors that is sure to impress your taste buds.

Ingredients

2 large unwaxed lemons
1 or 2 x 5 oz (142 g) balls of buffalo mozzarella, sliced into 0.25 inch thick pieces
4 fresh basil leaves
2 anchovy fillets
2 ripe cherry tomatoes, halved
salt and pepper

How to prepare

Preheat the oven to 400°F (204°C).
Remove the ends of the lemons and discard them, being careful not to cut too deep to keep a closed bottom.
Cut the lemons in half crossways to create little lemon bowls.
Using a small knife, carefully remove the lemon flesh, leaving 4 hollow lemon rind bowls.
Cut a piece of mozzarella to fit inside each lemon bowl.
Place a basil leaf, half an anchovy fillet, and half a cherry tomato on top of the mozzarella in each bowl. Season with a pinch of salt and pepper.
Add another slice of mozzarella on top to fill up the lemon bowls. Repeat for the remaining lemon bowls.
Place the filled lemon bowls on a baking sheet and bake in the preheated oven for 10-15 minutes, or until golden and bubbling.
Remove from the oven and allow to cool for a few minutes.
Serve with crostini. Scoop out the mozzarella and eat with the toast to soak up any juices!

Variations

Add some chopped fresh herbs such as parsley or oregano for extra flavor.
Substitute the anchovy fillets with capers for a different twist.

Cooking Tips & Tricks

Be sure to use unwaxed lemons for this recipe to avoid any bitterness from the lemon peel.

- Make sure to remove the lemon flesh carefully to create a hollow lemon rind bowl.

- Adjust the amount of anchovy fillets to suit your taste preference.

- Serve the dish with crostini to soak up the delicious juices from the mozzarella and lemon.

Serving Suggestions

Serve Limoni cotti al Forno as an appetizer or snack with crostini on the side.

Cooking Techniques

Baking

Ingredient Substitutions

Use regular mozzarella cheese if buffalo mozzarella is not available.

Make Ahead Tips

You can prepare the filled lemon bowls ahead of time and bake them just before serving.

Presentation Ideas

Serve the Limoni cotti al Forno in the hollowed-out lemon rind bowls for a unique presentation.

Pairing Recommendations

Pair this dish with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. Reheat in the oven until warmed through.

Nutrition Information

Calories per serving

220 per serving

Carbohydrates

9g per serving

Fats

15g per serving

Proteins

12g per serving

Vitamins and minerals

This dish is rich in Vitamin C from the lemons and Vitamin A from the cherry tomatoes.

Alergens

Contains dairy (mozzarella) and fish (anchovy fillets)

Summary

Limoni cotti al Forno is a nutritious dish that is high in protein and Vitamin C. It is a great option for a light and flavorful meal.

Summary

Limoni cotti al Forno is a delicious and unique dish that is sure to impress your guests. With the tangy flavor of lemons and the creamy texture of mozzarella, this dish is a perfect appetizer or snack for any occasion. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. I had always loved lemons - their bright, tangy flavor never failed to make my mouth water. And the thought of baking them in the oven, transforming them into something sweet and fragrant, was too tempting to resist.

I first came across the recipe for Limoni cotti al Forno many years ago, during a trip to Italy. I was wandering through the streets of a small coastal town, taking in the sights and sounds of the bustling market. As I meandered through the narrow alleys, my nose caught a whiff of something delicious wafting from a nearby bakery.

Curious, I followed the scent until I came upon a little shop with a sign that read "Pasticceria deliziosa." Intrigued, I stepped inside and was immediately greeted by the warm, buttery aroma of freshly baked pastries. My eyes scanned the display case, taking in the array of sweet treats on offer.

And then I saw them - a tray of golden-brown lemon tarts, their glossy tops glistening in the soft light. I couldn't resist. I ordered one and took a bite, savoring the perfect balance of tartness and sweetness, the delicate crumbly crust melting in my mouth.

I had to know the secret behind these delectable tarts. So I struck up a conversation with the baker, a kindly old woman with a twinkle in her eye. She told me that the secret to her Limoni cotti al Forno was in the lemons - only the juiciest, most fragrant ones would do. She shared her recipe with me, passing down the knowledge that had been handed down through generations of bakers in her family.

Back home, I set to work replicating the recipe in my own kitchen. I gathered the freshest lemons I could find, squeezing out their juice and zesting their peels to infuse every bite with their bright, citrusy flavor. I mixed the batter, folding in just the right amount of sugar and butter to create a creamy, tangy filling that would set perfectly in the oven.

As I slid the tart into the oven, the scent of baking lemons filled the air, transporting me back to that little bakery in Italy. I watched through the glass as the tart rose and turned golden brown, the edges beginning to caramelize and bubble. And when I finally pulled it out, a perfect Limoni cotti al Forno awaited me, its surface shimmering with a delicate glaze.

I took a bite, and instantly I was back in that sunny Italian town, surrounded by the sights and sounds that had inspired this recipe. The flavors danced on my tongue, the sweetness of the filling offset by the tartness of the lemons, the buttery crust providing the perfect textural contrast.

From that moment on, Limoni cotti al Forno became a staple in my kitchen. I made it for family gatherings, dinner parties, and lazy Sunday afternoons. Each time, it brought back memories of that fateful day in Italy, when I had stumbled upon a recipe that would become a cherished part of my culinary repertoire.

And as I passed the recipe down to my own children and grandchildren, I knew that the tradition would live on, keeping alive the flavors and memories of that magical moment when I first learned to make Limoni cotti al Forno.