Another lemony recipe from Positano. They do actually make dishes that don’t involve lemons down there, but for some reason – once I’m back home in the land of no lemon trees – the image and taste of lemons is all I seem to think about.
This 2 ingredient dish is beyond simple. Simple, that is, if you have access to a lemon tree. And, fresh buffalo milk mozzarella.
The first time I heard about this dish was from my friend Gillian, whose spiritual home is downtown Positano. She was shocked not only that I’d never tasted what she was calling mozzarella and lemon leaves, but that I’d never even heard about it. But the thing is, if you haven’t spent time on the Amalfi coast, it’s not something you’d come across in your daily life.
I tasted it for the very first time when Gillian took me here. And it was love at first bite. The dish came to the table looking like a platter of leaves. Which is what it was. Shiny bright lemon leaves grilled to a crisp. Peaking out from beneath was the oozing, warm star attraction: just melted mozzarella.
Gillian dug in, showing me how it’s done: using a knife you scrape bits of the cheese off the leaves and then take a bite along with a bit of crusty bread. The cheese is not only melted, but totally infused with the green, bright, fresh taste of the lemon trees. Which is about as close to heaven as you can imagine.
During my most recent trip to Positano I had the chance to see how they are made, which was always a bit of a mystery to me. I spent a morning in the kitchen of the Hotel Il San Pietro’s beach restaurant, Il Carlino. Located at the foot of the cliff, above which the hotel is perched, the restaurant hangs out over the water in one of the most dreamy locations imaginable.
And now for the bad news: this jewel of a restaurant is open only to guests of the hotel (And I apologize for the mouth-watering photos of my lunch there. Kind of) . On the one hand it’s one more reason to stay there, right? And on the other? At least I came away with this recipe for you.
And by recipe, I mean video. Because it’s that simple. Once you get your hands on some lemon leaves and fresh buffalo milk mozzarella that is.
grilled mozzarella + lemon leaves
Prep
Cook
Total
Yield 4
Ingredients
- 250 grams fresh mozzarella (if possible buffalo milk)
- 8 untreated lemon leaves
Instructions
- Place the mozzarella in the refrigerator overnight, so that it is cold and firm.
- Cut the mozzarella into pieces about an inch high and a little bit shorter , more or less, than the length of your leaves.
- Make lemon leaf sandwiches with the mozzarella and leaves.
- Heat a frying pan until smoking hot.
- Gently place the lemon packets on the pan, letting the leaves blister.
- After about a minute or two, gently flip over and let the other side blister.
- Carefully take out of pan, place on oven proof sheet and finish under the broiler for about 3 minutes so that the cheese is truly melted.
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These photographs and videos were taken at the restaurant Il Carlino at the Hotel Il San Pietro where I was their guest.
This was on my bucket list. when travelling on the Amalfi coast. My guide had also purchased some made into spiedini when we were visiting a delicatessen and brought it to a cooking class I was taking at Il Ritrivo. I did see lemon leaves once at our local grocers so must remember this recipe.
Oh my, well I hope to try this one out! Sending it to my husband as we are both looking for something new to try at home.
May I use leaves from my Meyer lemon plant? Are any particular variety of lemon leaves required?
Yes, of course! You can use any lemon leaves, and each one will give you a slightly different flavor.
We tried it for the very first time this May in Positano. I think it was at La Pergola restaurant, right on the main beach drag. It is all about the lemon aroma. Very tasty.
Ciao Elizabeth. I so live vicariously through your beautiful postings. I loved the music along with
How easy it appears to make this delicious dish ! Yes, now the trick is to get the lemon leaves And the RIGHT buffalo mozzarella in the heart of Chicago. I too own these wonderful dishes that are so positanesi and when I use them , they always Bring a warm, happy smile of remembering loving, lovely days passed in this very Special part of the world. I just may have to return to San Pietro and enjoy the renovations.
(I just happened on your posting of Da Adolfo as well — I spent many hot summer days at Da Adolfo with my positano friends drinking the white wine and peach sangria , and still after almost 35 years later remember the torta rustica that was made in that beach kitchen. Delicioso. I took my first kayak ride with Daniele at Da Adolfo molti anni fa as well. the best of memories and fun to know they are the same memories for others to share together as well. Grazie.
I’m heading to Positano next week, and am very much looking forward to that peachy sangria!!!
Yum Have a glass for me!
we live in central tuscany and shop at the COOP supermarket. An article in Venerdi (Friday mag supplement of La Repubblica) reported that only at this chain of COOP stores is it possible to buy bufala mozzarella that is guaranteed free of contamination. The bufala grazes in the seriously polluted territory near Naples, so most of the product is tainted. (anyone read or see Gamorrah?) The COOP checks on soil, water, the feed of the bufala. Given that this cheese is so popular worldwide, consumers should know the risks.
Sadly, you really do have to know and trust your vendor these days. And not just with mozzarella.
Ok, I was too embarrassed to ask, but now I will anyway. Do you just eat the mozzarella, or is the leaf edible also?
Just the mozzarella, the leaf just gives flavor. Although I’m sure it wouldn’t kill you!
grazie. That’s what I thought… but then I didn’t see where it told ‘dummies’ like me -remove the leaf!!