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This is one of my at home favorite appetizers. Warm from the pan or prepared ahead and chilled, it's a great beginning to the table while you open wine and settle in for a great meal together. The combination of roses and nutmeg in Shawarma East along with the Tunisian-Style Cured Lemons is irresistible for warm bread.
5 slices Tunisian-Style Preserved Lemons
½ tsp espelette or pepperoncini
Fold in the preserved lemons and cook for three more minutes. Adjust the seasoning with salt as needed and remove the pan from heat.
If making ahead, I like to keep the fresh ricotta and cooked swiss chard separate until I’m ready to plate them.
I also really love the warm swiss chard with the cool fresh ricotta.
Questions? Contact helen@laboiteny.com
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