in Italy

The Caviale di Belzebù al Limone

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Ingredients for 1 servings:

  • 5 kg lemon(s), fully ripe, untreated and unsprayed)
  • 1 kg honey (linden)
  • 180 g chili pepper(s), Calabrian

Instructions

Working time approx. 3 hours 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours

Peel the lemons, cut the zest into thin strips, and then dice these into cubes with sides approximately 2 mm long. Now peel the lemons a second time and chop roughly. We need the white part for setting. Halve the lemons and squeeze out the juice. Boil the white peel and juice in a saucepan until the peel is soft. Then puree finely. Now add the raw cubes to the puree and also add the honey and chilies. Bring everything to a boil, stirring constantly, until the desired consistency is reached. Caution: Due to the consistency, it is recommended that you wear long, thick gloves and safety goggles. Then fill into hot, boiled jars and seal.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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