A few of you have asked for recipes using the Preserved Lemons of which we wrote two weeks ago. Here is a simple pasta recipe, which also uses roasted garlic.
Fettuccine with Preserved Lemon and Roasted Garlic Serves 4-6 2 heads roasted garlic 1 Tbsp. olive oil 1 pound fettucine 2 Tbsp. unsalted butter 1 preserved lemon, pulp and rind, finely chopped 1/2 cup parmesan cheese, plus more for serving 3 Tbsp. chopped flat-leaf parsley Freshly ground black pepper, to taste Roast the garlic. Remove from oven, cool slightly and squeeze garlic out of husks. Set aside. Bring a large pot of water to boil, salt, and cook the fettuccine until tender. Drain and place in serving bowl. Meanwhile, combine the tablespoon of olive oil and butter in a small pan over medium-low heat. When the butter melts, add the roasted garlic and lemon and cook 1 minute, stirring. Toss with the fettuccine. Toss the fettuccine again with the Parmesan and parsley and season generously with pepper.