[Fire Me Boy!]

Originally Posted by NewChief

Love meyer lemons. Never preserved them, so I have no first hand experiences. Here are some ideas, though you may have already seen them:

http://www.eatingfromthegroundup.com...served-lemons/

That fettucini with preserved lemon and roasted garlic may be a winner.

serves 4

2 heads of garlic
2 teaspoons plus 1 tablespoon olive oil
1 lb fettucine
2 tablespoons unsalted butter
1 preserved lemon, rinsed under cold water, pulp and rind finely chopped
1 cup grated Parmesan cheese
3 tablespoons fresh parsley, roughly chopped
fresh ground pepper

Preheat the oven or a toaster oven to 400 degrees. Chop off the very top of each head of garlic, and remove any excess layers of outer paper. Place each head of garlic on tin foil and drizzle each with a teaspoon of olive oil. Wrap in foil and roast for an hour, or until the cloves are very soft. Cool, and squeeze out the garlic. Set aside.

Get a large pot of salted water going, and boil the fettucini until tender and just done.

In a medium saucepan or skillet, combine the butter and remaining tablespoon of olive oil over medium heat. When the butter melts, add the garlic and preserved lemon. Cook for about a minute, stirring often.

Drain the fettucini, then toss with the lemon garlic mixture. Top with the parsley, ground pepper, and Parmesan cheese, and toss again to combine.