2 Unidade Aubergines
120 ml Balsamic vinegar
30 ml Balsamic vinegar (white)
4 Unidade Bell pepper
500 G Button mushrooms
2 Unidade Courgettes
4 Dedo do pé Garlic
120 ml Olive oil
4 Unidade Onions (red)
2 Beliscar Pepper (ground)
2 Beliscar Raw cane sugar
4 Ramo Rosemary
1 Colher de chá Salt
2 Beliscar Sea salt
20 ml Sunflower oil
11 Ramo Thyme
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.
Ingredientes
2 Unidade Courgettes, 2 Unidade Aubergines, 1 Beliscar Sea salt, 500 G Button mushrooms, 4 Unidade Onions (red)
Wash the herbs, shake dry and chop finely. Peel and finely chop the garlic.
Mix all the ingredients in a bowl.
Ingredientes
3 Dedo do pé Garlic, 3 Ramo Rosemary, 8 Ramo Thyme, 90 ml Olive oil, 120 ml Balsamic vinegar, 1 Colher de chá Salt, 1 Beliscar Pepper (ground), 1 Beliscar Raw cane sugar
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.
Ingredientes
20 ml Sunflower oil
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.
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.
Ingredientes
4 Unidade Bell pepper
Wash the herbs, shake dry and chop finely. Peel and finely chop the garlic.
Mix all the ingredients in a bowl.
Ingredientes
1 Dedo do pé Garlic, 1 Ramo Rosemary, 3 Ramo Thyme, 30 ml Olive oil, 30 ml Balsamic vinegar (white), 1 Beliscar Sea salt, 1 Beliscar Pepper (ground), 1 Beliscar Raw cane sugar
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.
If possible, serve the antipasti in several bowls.
263.62
7.38 G
18.68 G
15.69 G
