Butter mixes, spreads and dips
Antipasti spread
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
70 g aubergine
70 g courgette
120 g red pepper
70 g artichoke hearts
70 g chipotle peppers
45 g dried tomatoes in oil
20 g olive oil
5 g garlic
25 g red onions
10 g fleur de sel
5 g freshly ground pepper
50 g ricotta
140 g toast
10 g tomato purée
50 g mascarpone
Recipe preparation
(1) Cut the vegetables and toast into small cubes. Heat the olive oil and fry the vegetable cubes, then add the toast cubes and fry together. Mix with the remaining ingredients and pour into a pacotizing® beaker.
(2) Close with lid and label. Freeze at −20 °C for at least 24 hours.
(3) When needed, pacotize® 10 times with the Jet® mode.
Pacojet settings
Mode: Pacotizing®Pressure settings: Overpressure
Number of automatic repetitions: 10
Jet®-Mode suitable: yes