2 units aubergines
120 ml balsamic vinegar
4 units bell peppers
500 g button mushrooms
2 units courgettes
4 clove garlic
120 ml olive oil
2 pinch pepper (ground)
2 pinch raw cane sugar
4 units red onions
4 sprig rosemary
2 pinch sea salt
1 tsp sea salt
20 ml sunflower oil
11 sprig thyme
30 ml white balsamic vinegar
Wash the courgette and aubergine and cut lengthways into slices about 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.
Ingredients
2 units courgettes, 2 units aubergines, 1 pinch sea salt, 500 g button mushrooms, 4 units red onions
Wash the herbs, shake dry and chop finely. Peel and finely chop the garlic.
Mix all the ingredients in a bowl.
Ingredients
3 clove garlic, 3 sprig rosemary, 8 sprig thyme, 90 ml olive oil, 120 ml balsamic vinegar, 1 tsp sea salt, 1 pinch pepper (ground), 1 pinch raw cane sugar
Heat the oil in a pan and swirl it around. Pat the courgette and aubergine dry. Sear the vegetables and transfer to a bowl.
Fry the mushrooms over a medium heat for 5 to 7 minutes until lightly browned and transfer to a separate bowl.
Ingredients
20 ml sunflower oil
Mix the marinade and vegetables in a BORA QVac vacuum box until all the pieces are evenly covered.
Remove the vacuum valve from 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 to 4 hours without the BORA QVac.
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.
Ingredients
4 units bell peppers
Wash the herbs, shake dry and chop finely. Peel and finely chop the garlic.
Mix all the ingredients in a bowl.
Ingredients
1 clove garlic, 1 sprig rosemary, 3 sprig thyme, 30 ml olive oil, 30 ml white balsamic vinegar, 1 pinch sea salt, 1 pinch pepper (ground), 1 pinch raw cane sugar
Mix the marinade and blanched peppers in a BORA QVac vacuum box until all the pieces are evenly covered.
Remove the vacuum valve from 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 to 4 hours without the BORA QVac.
If possible, serve the different antipasti in separate bowls.
263.62
7.38 g
18.68 g
15.69 g
