Limoni sotto sale
Salted lemons may be an Arabic or Moroccan specialty, but they are frequently used in Italian cooking as well. Preserved and salted lemons are great with gnocchi and pasta. They give a touch of freshness and C-vitamins to grain salads. And they work wonders in combination with chicken, fish, olives, leeks, peas, cabbage and artichokes. In fact, they can be used almost everywhere, when you are in the mood. And when not, they will keep for months in a jar on the shelf.
I don’t normally make more than one jar at a time, but if you have got loads of lemons and lots of storage space, you can easily make more.