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| Home>Italian>Sauteing> Sicilian Lemon Marinade |
 Method:Sauteing
1. Formula
- 2/3 cup extra-virgin olive oil
- 2 large lemons, zest removed in wide strips with a vegetable peeler
- 3 bay leaves
- 3 large rosemary sprigs, cut into 1-inch lengths
- 1/2 teaspoon cracked black peppercorns
- Kosher salt
- 1/3 cup fresh lemon juice
- 1/3 cup water
2. Nutrition Information
- Calories: 229 kcal
- Carbohydrates: 1 g
- Dietary Fiber: 0 g
- Fat: 24 g
- Protein: 0 g
- Sugars: 0 g
Please avoid eating too much Fat and Calories to keep fit and lose your weight.
3. Directions
- In a medium saucepan, combine the olive oil with the lemon zest, bay leaves, rosemary sprigs and cracked peppercorns and cook over moderate heat just until sizzling. Add a large pinch of salt; remove from the heat. Let cool slightly, then stir in the lemon juice and water.
4. Remark
Notes:Applications
Use as a 1-hour marinade for swordfish, tuna or shrimp, or to marinate veal, chicken or pork for up to 4 hours before grilling, broiling or sauteing. Strain and toss with salad greens, olives and croutons and roasted potatoes or drizzle over poached fish.
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( From:Food ) |
( read Sicilian Lemon Marinade ) |
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