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
- Sterilize a little jar.
- Squeeze the juice of 3 lemons and set aside.
- Cut a deep cross into the top of each remaining lemons
- (lemons must remain unit at the base.)(You can also cut into slice)
- Pour a teaspoon salt inside each lemon.Put them into the
- sterilized jar with the basil leaves, peppercorns, cinnamon stick.
- Pour the lemon juice.Close the jar and let it stand for a night.
- The day after top the jar with a boiled ( but cold ) water.
- 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/
3.5.3251