You may also like
Ingredients
- Zest of 3 large lemons
- 3 tablespoons extra-virgin olive oil
Method
- Finely shred the lemon zest.
- In a small saucepan, barely cover the zest with cold water and bring to a simmer.
- Quickly drain the zest and dry on absorbent paper towels.
- Over a lively flame in a small saucepan, warm the olive oil and saute the zest, tossing it about, letting it crisp a bit and take on a good, deep color.