Ingredients
Zest of 3 large lemons3 tablespoons extra-virgin olive oil
Step 1
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.
Step 2
Over a lively flame in a small saucepan, warm the olive oil and sauté the zest, tossing it about, letting it crisp a bit and take on a good, deep color.A Taste of Southern Italy
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