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Antipasti

Name: Antipasti
Yield: 8
Cuisine: Italian, European
Ingredients: 2 styk Courgettes; 2 styk Aubergines; 1 Knibe Sea salt; 500 G Button mushrooms; 4 styk Onions (red); 3 Tå Garlic; 3 Gren Rosemary; 8 Gren Thyme; 90 ml Olive oil; 120 ml Balsamic vinegar; 1 Teskefuld Sea salt; 1 Knibe Pepper; 1 Knibe Raw cane sugar; 20 ml Sunflower oil; 4 styk Bell pepper; 1 Tå Garlic; 1 Gren Rosemary; 3 Gren Thyme; 30 ml Olive oil; 30 ml Balsamic vinegar (white); 1 Knibe Sea salt; 1 Knibe Pepper; 1 Knibe Raw cane sugar

Easy

Vegan

Vegetarian

Pescetarian

Ingredienser

8 Portioner

2 styk Aubergines
120 ml Balsamic vinegar
30 ml Balsamic vinegar (white)
4 styk Bell pepper
500 G Button mushrooms
2 styk Courgettes
4 Tå Garlic
120 ml Olive oil
4 styk Onions (red)
2 Knibe Pepper
2 Knibe Raw cane sugar
4 Gren Rosemary
2 Knibe Sea salt
1 Teskefuld Sea salt
20 ml Sunflower oil
11 Gren Thyme

Italian, European

Alcohol, Sugar

BORA QVac vacuum sealing set

Forberedelse

Chop the vegetables
Wash the courgette and aubergine and cut lengthways into slices approx. 0.5 cm thick. Add salt to the vegetable slices and leave to stand for about 30 minutes.
Clean and quarter the mushrooms. Peel and roughly chop the onions.
Ingredienser
2 styk Courgettes, 2 styk Aubergines, 1 Knibe Sea salt, 500 G Button mushrooms, 4 styk Onions (red)

Preparing the vegetable marinade
Wash the herbs, shake dry and chop finely. Peel and finely chop the garlic.
Mix all the ingredients in a bowl.
Ingredienser
3 Tå Garlic, 3 Gren Rosemary, 8 Gren Thyme, 90 ml Olive oil, 120 ml Balsamic vinegar, 1 Teskefuld Sea salt, 1 Knibe Pepper, 1 Knibe Raw cane sugar

Fry the vegetables
Heat the oil in a pan and spread out. Pat the courgette and aubergine dry. Sauté the vegetables and transfer to a bowl.
Fry the mushrooms over a medium heat for 5 - 7 minutes until lightly browned and transfer to a separate bowl.
Ingredienser
20 ml Sunflower oil

Marinate the vegetables
Mix the marinade and vegetables in a BORA QVac vacuum sealer until all the pieces are evenly covered.
Remove the vacuum valve in the centre of the lid, attach the marinating ring, connect the BORA QVac and start the marinating function.
Alternatively, leave the vegetables to rest at room temperature for 3 - 4 hours without the BORA QVac.

Blanch the peppers
Wash the peppers and blanch briefly in boiling water.
Rinse the blanched peppers in cold water, peel off the skin, remove the seeds and cut into pieces.
Ingredienser
4 styk Bell pepper

Prepare the paprika marinade
Wash the herbs, shake dry and chop finely. Peel and finely chop the garlic.
Mix all the ingredients in a bowl.
Ingredienser
1 Tå Garlic, 1 Gren Rosemary, 3 Gren Thyme, 30 ml Olive oil, 30 ml Balsamic vinegar (white), 1 Knibe Sea salt, 1 Knibe Pepper, 1 Knibe Raw cane sugar

Marinate peppers
Mix the marinade and blanched peppers in a BORA QVac vacuum sealer until all the pieces are evenly covered.
Remove the vacuum valve in the centre of the lid, attach the marinating ring, connect the BORA QVac and start the marinating function.
Alternatively, leave the peppers to rest at room temperature for 3 - 4 hours without the BORA QVac.