CAFÉ NUOVO PRESERVED LEMONS

INGREDIENTS:

20 SMALL LEMONS
1 CUP KOSHER SALT
12 WHOLE CORRIANDER SEEDS
6 PIECES STAR ANISE
1/4 CUP OLIVE OIL
EQUIPMENT
TWO QUART STERILIZED MASON JAR
MEDIUM SAUCEPAN
COLLANDER
PAIRING KNIFE
TONGS
CITRUS JUICER

PREPARATION:

Juice half of the lemons and reserve the juice. With the pairing knife cut small incisions (about eight) approximately an eighth of an inch deep from end to end on the remaining ten lemons. Cut about another eighth of an inch off each end. Place the lemons in the saucepan, fill with cold water, and bring to a boil over medium high heat and then drain. Repeat this process three times. (This takes the bitterness out of the lemons) Place the lemons in the saucepan and again cover with cold water and bring to a boil. Remove the lemons with tongs reserving the water, and arrange in the sterilized Mason jar. Add the salt, reserved lemon juice, coriander seeds, and star anise then cover with the reserved water to within a quarter of an inch from the top of the jar, and finally top off the jar with olive oil and seal it. Place the sealed jar back into the saucepan and bring the water level around the jar to at least half way up the jar. Simmer the sealed jar for ten minutes, turn off the stove and let the jar cool in the pan till cool enough to handle. Place in a cool place and every day or so give the jar a light shake. The lemons will be ready to use in one week. Refridgerate after opening. To use the lemons rinse them under cold water removing the pulp and dice or chop the rind. I love them mixed with extra virgin olive oil and fresh herbs over grilled fish or chicken. At Café Nuovo we use them in our signature Scallop Risotto dish but that’s another show. Enjoy them and make them for anyone who loves to cook.

Executive Chef Timothy Kelly

Featured on: TV Maitre d', Holiday Editions, 2007.
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