Cooking Instructions
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Step 1
Rinse capers in cold running water. Pat dry and chop them up.
Step 2
Pick the
Italian Flat-Leaf Parsley (1 bunch)
leaves and rinse them under water. Pat them dry, mince and then measure out 2 cups. Do the same for the
Fresh Oregano (1 bunch)
and measure out 2 teaspoons.
Step 3
Remove the
Preserved Lemons (2)
from the brine. Cut them into wedges with a very sharp knife.
Step 4
Hold the wedges skin side down on a cutting board. Run the blade of the knife over the lemon to remove all the pith and pulp, so there is no white at all. Mince the peel finely.
Step 5
Combine the
Capers (2 Tbsp)
, parsley, oregano, lemon peel,
Crushed Red Pepper Flakes (1/2 tsp)
,
Extra-Virgin Olive Oil (1 cup)
, and
Lemon Juice (1 Tbsp)
in a mixing bowl and stir together.
Step 6
The sauce gets better if it sits for at least a couple hours.
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