Ingredients
- 1/2 c. sugar
- 1/2 c. salt
- Â Â Rind of 1 lemon, cut into 4 large pcs
- 1 c. water
- 1 c. sugar
- 2 lrg artichokes
- 4 c. water
- 1 c. white wine
- 2 Tbsp. extra-virgin extra virgin olive oil
- 2 x lemons, cut in halves
- 2 sprg thyme
- 2 x bay leaves
- 4 x garlic cloves
- 1 tsp whole black peppercorns
- 1/2 x onion, diced
- 1 x carrot, diced
- 4 Tbsp. extra-virgin extra virgin olive oil
- 2 x leaves Swiss chard, stems removed, blanched, liquid removed, dry and minced
- Â Â fine
- 8 ounce ricotta cheese
- 1 whl egg
- 1 Tbsp. minced parsley
- 2 Tbsp. Parmigiano-Reggiano cheese, grated
- Â Â Salt and pepper to taste
- 1 x Roma tomato, peeled, seeded and minced
- 1/4 bn basil, minced
Description
To Make Preserved Lemon: Mix Sugar And Salt. Macerate Rind In Sugar/salt Mix For 24 Hrs. Make Simple Syrup By Combining Water And Sugar In Saucepan. Cook Over Low Heat Till Sugar…
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