The recipe for orange zest with AMANDINE GEERS green pepper
Each week, our Amandine Geers culinary columnist offers you a tasty recipe.
Preparation and ingredients
- Preparation : 15 minutes
- Fermentation : at least 2 weeks
- Conservation : several years
- For a 45cl jar : 1 or 2 oranges – 1 tsp. green pepper in grains – brine (15 cl of spring water and 5 g of salt).
- Peel the oranges using a vegetable razor, to take the zest by avoiding the bitter white membrane as much as possible (called the Ziste). Cut the bark obtained into very small dice.
- Mix orange bark and pepper in a jar (for example, a jam jar).
- Dissolve the salt in the water well, pour the brine obtained in the jar, then let the bark ferment for 2 weeks before tasting them.
