This is one of the few dishes I really like in summer even if they’re hot. The recipe was a collaboration between Scoundrel and me when I first discovered how much I liked baked lemon. The heat causes the sugar in the lemons to caramellise and makes them a bit less sour. The flavour is greatly complimented by the melting, creamy sheep’s feta and the herbes de Provence.
- 1 lemon (organically grown or at least suitable for baking)
- 500g pasta (anything except tagliatelle or spaghetti)
- 150g drained weight black olives, pitted (not calamata!)
- 250g feta cheese
- 1 tbs herbes de Provence
- salt & pepper
Cook pasta until al dente (or else they won’t take the frying kindly), strain them and then fry them in oil until they turn golden brown and slightly crispy (patience here pays off a lot later, says Scoundrel who makes this far more often than I do).
While cooking the pasta, dice the feta, cut the olives in half and cut the lemon in about 1/2cm slices.
When the pasta is crispy, add lemons and olives and stir until the pulp of the lemons starts falling apart. Add feta, herbes de Provence and salt and pepper to taste. Stir until the feta has melted, stop frying afterwards so the lemons won’t burn.
Eat and enjoy. ♥