Amalfi baked lemons (Limoni di Amalfi cotti al forno) from Jamie's Italy (page 20) by Jamie Oliver

  • canned anchovies
  • basil
  • lemons
  • cherry tomatoes
  • buffalo mozzarella cheese

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • L.Nightshade on June 04, 2011

    I had to up the heat and the time, and even so my cheese didn't turn "golden." Jamie warned that the mozzarella would melt and ooze, and recommended using a lemon leaf or waxed paper as a base. I baked them in custard cups instead. Glad I did as there was a lot of liquid ooze in the bottom when done. These really need bread to accept the contents of the lemon in one big plop. I just served them with a salad and had some crackers on the side. It wasn't easy to scoop appropriate portions of the stringy cheese onto a cracker. But the taste was very good. The mozzarella picks up a bit of the lemon flavor. When I assembled them I thought sun dried tomatoes might be better, but the burst of fresh tomato was a nice compliment to the creamy cheese and salty anchovy.

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