Recipe Under -ned summer vegetable antipastis
Preparation time:
15 min + repos 1 nuit
Heat treatment time:
35 min
Ingredients
Number of persons: 4 à 6 personnes
Preparation
- Wash the peppers and cherry tomatoes. Cut the cherry tomatoes and artichokes in half. Cut the peppers into strips. Peel and chop the garlic.
- Place the vegetables in a vacuum cooking bag, add the oil, garlic, salt, sugar, vinegar. Pepper, add the oregano or thyme. Mix everything, stirring the bag.
- Place the bag in the vacuum machine, then make a vacuum by pressing "manual suction", then on "welding".
- In a pot filled with water, adjust the thermoplonger to 65 ° C. When the water is at a good temperature, immerse the bag in it for 35 min.
- Take out the bag and let it cool completely before storing it in the refrigerator for the night.
- Enjoy fresh with a drizzle of olive oil and fresh oregano.