Lemons in Salt
Pane-Bistecca
I like it when a light lemon flavor “colors” the food. That’s why I often rub the zest of lemons into all kinds of edibles especially into pastries.
I copied these preserved lemons from the Moroccans, because they taste wonderful. They fit into so many dishes, just cook them with the meat, which gives the dish a very subtle flavor. They are quick to make and a great gift from the kitchen!
I copied these preserved lemons from the Moroccans, because they taste wonderful. They fit into so many dishes, just cook them with the meat, which gives the dish a very subtle flavor. They are quick to make and a great gift from the kitchen!
Ingredients
For one large or 2 smaller Jars:
8 Lemons (untreated)
60 g coarse Sea salt
Instructions
1
Step 1
Sprinkle the bottom of the jar (or the 2 jars) with salt.
2
Step 2
Cut 5 lemons crosswise, but not all the way through. Sprinkle the inside with salt and press the lemons together again. Now place them in the jar and press them down well.
3
Step 3
Pour the juice of the remaining 3 lemons into the jar and add enough boiling water to cover the lemons. Close the jar well and leave to infuse for about 3 weeks.
4
Step 4
You can add the lemons finely chopped to sauces or salads, make a salsa out of them, add them to chicken or a risotto.
Notes
The taste is delicate but very good!
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