On Sat, 22 May 2004 21:51:03 +0000 (UTC), "Charlotte L. Blackmer"
> wrote:

>In article >,
>Curly Sue > wrote:
>>On Tue, 18 May 2004 23:37:48 GMT, "Kate B" >
>>wrote:
>>
>>>I'm also interested in any tried and tasty recipes for preserved lemon. I
>>>am going to try it in my osso buco recipe which I posted in the past
>>>("braised veal shanks with olives, capers and gremolata") but use preserved
>>>lemon instead of lemon zest. It seems like it would be a natural addition
>>>to any style braised fish dish with tomatoes and olives.
>>
>>I once tried a pasta dish with mini-bowties, tomatoes, black olives,
>>and preserved lemons. I cut up the lemons, rind and pulp. If I
>>thought long enough, I could probably remember where I got the recipe,
>>but even with only the above description, you could probably throw it
>>together anyway. It was very good, btw, and I would/will probably
>>make it again someday.
>>
>
>Were the tomatoes cooked, or not?

Yes, they were cooked to a sauce. I'll look for the recipe next week.

Sue(tm)
Lead me not into temptation... I can find it myself!