- For the Parma ham lemons:
- 4 lemons small, cleaned
- Parma ham 200 g, thinly sliced
- 150 g Gorgonzola, crumbled
- 50 g Parmesan
- 1 T olive oil
- For the citrus bubbly:
- 2 grapefruit, juiced
- 2 oranges, juiced
- 2 pomelo fruit, juiced
- 1 Champagne or sparkling wine bottle
Preheat the oven to 180°C. Halve the lemons and remove most of the flesh from each half – leave a little flesh in the base of each “shell” to prevent bitterness.
Stuff the lemon “shells” with the Parma ham slices and top with crumbled Gorgonzola. Grate over the Parmesan, then arrange on a baking tray and drizzle with olive oil.
Bake for 10 minutes or until bubbling and golden. Serve warm with glasses of bubbly.
To make the citrus bubbly, divide the freshly squeezed citrus juices between 4 Champagne glasses and top up with bubbly.
Cook’s note: The largest of the citrus family, pomelo fruits have light green skins and sweet flesh redolent of mild grapefruits.