Tag: stuffed

Mushrooms stuffed with rice salad – Italian cuisine reinvented by Gordon Ramsay

Mushrooms stuffed with rice salad

In a bowl combine the cold rice with the mushroom stems, tomato, cucumber, black olives and diced fresh parsley. Season with extra virgin olive oil, lemon juice, salt and pepper to taste. Fill the mushrooms with the prepared rice salad and serve.

Stuffed lemons in Capri: the new trend is viral – Italian cuisine reinvented by Gordon Ramsay

Stuffed lemons in Capri: the new trend is viral

THE stuffed lemons in Capri they went viral. Once you disembark at the port you are greeted by a sea of ​​tourists, porters, and… lemons. Just walk along the Marina Grande pier to be struck by the quantity of lemons that appear everywhere: on the tables, in the baskets, in the windows of the ice cream parlors. Lemons have always been a symbol of Capri, they decorate souvenirs and every product Made in Capri or supposedly so, from watches to tablecloths, but they have never been the great protagonists in the kitchen. At the table the Caprese salad, the Caprese sandwich, the Caprese cake, even the Caprese cutlet were the masters, decidedly less lemons. In recent years, however, they have turned into a viral phenomenon, in a stuffed version.

«But was it me who didn’t remember them before or is it something new? I ask the boy who accompanies me in a taxi to my destination. «It’s something new – he tells me – «something from the last few years, you know… social media. And in fact the last time I was in Capri was 2020, the year without international tourism but also the one in which TikTok is exhibited, and with it, from the following year, the Capri lemons. Lemons filled with sorbet and lemon ice cream stand out on the tables, in people’s hands, girls take selfies holding huge yellow fruits from which umbrellas and straws emerge, “filled” with limoncello spritzes.

Lemon sorbet… in lemon

From 80s desserts to stuffed fruits, looking for the inventor of stuffed lemons in Capri risks being complicated because they are to all intents and purposes part of our national imagination. However, there are certainties: before being sold by Bindi and Antica Gelateria del Corso, fruit filled with ice cream was invented by Matteo Napoli, recently deceased, founder of the historic Gelateria Matteo in 1958 in Lancusi, in the heart of the Irno Valley. He was the inventor of the so-called “fruits”, so popular that they were much requested by VIPs and today sold from Baronissi’s laboratory to half of Europe. In the 1980s at Don Alfonso 1890 in Sant’Agata dei due Golfi, the emptied lemon house hosted the Concerto di Limoni, lemon milk cream, lemon staple and a lemon cream cream puff. In 2017, frozen fruits become popular again thanks to Cédric Grolet, a celebrity pastry chef from beyond the Alps who creates what looks like a lemon but is actually a trompe-l’œil, which in French means “deception of the eye”, and is instead a mousse filled with layers of goodness. He even writes a book about it, Fruitspublished in 2017, and launches a hashtag as popular as his Instagram profile, #cgfruits.

Lemon sorbet, in the square

Stuffed lemons in Capri are therefore not an invention, but certainly an intuition. At the Bar Gelateria Grotta Azzurra, a renowned artisanal ice cream shop on the island since 1970, in Anacapri and at the branch in the small square on Capri, they mainly focus on lemons. It’s nothing new: «We started 5 years ago – one of the partners tells me, Fabrizio Brunetti. In 2021 they churn out the lemon-shaped single portion, a bit like Cédric Grolet, and now in addition to serving the lemon sorbet with lemon in the cup they have also designed a ceramic cup, for those who sit at the table. Their lemons are small, or rather they are “normal”, they are Sorrento PGI lemons, which is more rounded, with an oval shape, while the sfusato amalfitano and the Amalfi lemon have thick and wrinkled skin, very irregular, and ends with a sort of point. Very different from those huge cedars that are used to serve cocktails. But those are more fashionable down at the Marina Grande pier.

Cocktails in Marina Grande

The places in the port now have them printed on the menu and it is more difficult to find one that doesn’t serve them. Antonio, known as Tony Lemon, was already serving the Limoncello Spritz (lemon granita, limoncello and prosecco) at Molo20, also in Marina Grande, in 2019, but it seems to have taken hold since after Covid. Antonio Aprea from Bar Aprea, right in front of the hydrofoil pier, explains it to me. «Capri was the first, as always, to launch the fashion, as it did 30 years ago with limoncello. Lemon is our resource he tells me in front of a window of ice cream and lemon« this will have a maximum of 4 years, it was done but little, today thanks to social media it has become a must. People come and ask for it”, he explains to me. It has already become a new classic, they are popping up like mushrooms, social media confirms it, tourists go crazy for it on TikTok and in a few years they will write in books that it was invented here, in Capri, who knows in what distant era. But in the meantime they still don’t do it at the historic Bonocore ice cream and pastry shop in the center.

Stuffed courgette flowers: 4 fillings to try – Italian cuisine reinvented by Gordon Ramsay

THE Stuffed Pumpkin Flowerslet’s face it, they are one of the many masterpieces of Italian cuisine.
In itself the flower presents itself as a beautiful ingredient to look at and to bring to the table, but stuffed inside and then battered and fried it becomes pure poetry.
The only dilemma remains how to fill it. Here are some ideas for you, but first, some advice for cleaning courgette flowers well.

How to clean courgette flowers

Before even moving on to the flower cleaning, choose them well because they must be beautiful, fresh and rigid. Damaged and slightly mushy petals are absolutely not good for frying.
When you have found a perfect product, proceed as follows: open the petals without breaking them and remove the pistil inside. Some say that it is not necessary, but in my opinion it is a step that must be done for the success of the dish.
Then wash the flowers well under a jet of cold water that is not too strong.
Place them on a clean cloth and pat them dry.
At this point they are ready to be cooked and stuffed.

Courgette flowers are the flowers of courgettes and you often find them still attached to the vegetable. To remove them, be careful not to break the base.


4 recipes for stuffing courgette flowers

1. Courgette flowers stuffed with anchovies and mozzarella


  • Courgette flowers (about 15)
  • 15 anchovies in oil
  • 200 g of mozzarella
  • 330 ml of lager beer
  • 200 g of 00 flour
  • 1 egg
  • Salt to taste
  • pepper as needed
  • seed oil for frying to taste


  1. First of all remove the pistils inside the flowers without breaking the petals and the base.
  2. Place a small piece of mozzarella cheese it’s a’anchovy and close the petals by joining the tips together and turning them to seal them.
  3. Separately, prepare a batter by beating an egg and then adding the cold beer and the sifted flour. Season with salt and pepper and immerse the flowers one at a time, draining the excess batter.
  4. Fry in oil of boiling seeds just long enough to make the batter golden and crunchy.
  5. Drain on frying paper, season with salt and consume immediately.

2. Courgette flowers stuffed with ricotta

Another super tasty recipe that I want to recommend is a basis of ricotta.
Prepare one cream whipping the ricotta with the whisk together with a drizzle of oil, salt and pepper and the grated lemon zest.
You can also add in this case the anchoviesor simply herbs mixed chopped with a knife such as basil, mint, parsley and marjoram.
For a filling that remains compact when cooked, I suggest adding an egg.
These courgette flowers can also be cooked simply in the oven inside a baking dish, seasoned with a little oil and salt, at 180° for 20 minutes.
Cooking in a pan is equally good, but as it is a very delicate ingredient, you must be careful not to move them too much.

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