Recipe Tian of vegetables with county and raw undervite ham

1. Rinse and cut the tomatoes into slices. Wash, peel the zucchini and cut them into rings.

2. Take a gratin dish the size of a large vacuum bag. Oil the dish. Store, alternating them, slices of tomatoes, zucchini, cheese and raw ham. Repeat until the ingredients are exhausted. Sprinkle with Provence herbs, lightly salt and pepper.

3. Place the dish in the plastic bag and proceed to the vacuum by pressing "manual suction", then on "welding".

4. Light the oven at 200 ° C and place a dish larger than that of the gratin, filled with water.

5. Let the oven go up to temperature, then place the probe in the water in the double boiler, regulate it at 80 ° C. The probe will sound as soon as the water is at temperature.

6. Place the bag with the vacuum gratin in the double boiler and cook for 1 hour 30 minutes, ensuring that the temperature remains well at 80 ° C. Then lower the oven temperature to keep the probe at 80 ° C.

7. At the end of cooking, take the bag out of the double boiler and let it cool slightly before opening it. Enjoy warm.

Tip: This recipe also adapts to traditional tians, without county and raw ham. Proceed in the same way.