Lemon confit
Prep time: 
Total time: 
  • 4-5 small, unwaxed lemon + 3 for juice
  • 100 g coarse sea salt
  • 2 fresh basil leaves
  • 3-4 peppercorns
  • 1 stick of cinnamon
  1. Sterilize a little jar.
  2. Squeeze the juice of 3 lemons and set aside.
  3. Cut a deep cross into the top of each remaining lemons
  4. (lemons must remain unit at the base.)(You can also cut into slice)
  5. Pour a teaspoon salt inside each lemon.Put them into the
  6. sterilized jar with the basil leaves, peppercorns, cinnamon stick.
  7. Pour the lemon juice.Close the jar and let it stand for a night.
  8. The day after top the jar with a boiled ( but cold ) water.
  9. Leave for a month in a cool and dark place.
Recipe by Fugassa & Caffè at http://anikoszabo.eu/pasta-fresca-ai-broccoli-olive-verdi-e-limone-confit-due-ricette-con-un-post/