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Provençal confit, Maison Vérot style

Recette Terrine De Confit Provencal

Maison Vérot , the star charcuterie, never ceases to delight sharp foodies. Its Provençal confit terrine is a must.

PREPARATION:

In pork broth , cook the ham for 5 hours at 75 degrees. After cooking, the meat should easily come off the bone .

Cut the zucchini and eggplant in half lengthwise.

Arrange them on a baking sheet, season with salt and pepper and sprinkle with olive oil . Bake in a hot oven for 1 hour 30 minutes at 150 degrees.

Peel the tomatoes by removing the stalk, make a cross with a knife at the other end and immerse them in simmering water for 1 min. Then immerse them in cold water and remove the skin.

Cut the peeled tomatoes in 4 and remove the pulp to keep only the flesh.

Arrange them on a baking sheet, season with salt and pepper and sprinkle with olive oil . Bake in a hot oven for 1h30 at 150 degrees (at the same time as the zucchini and eggplants ).

When the vegetables are cooked, collect the flesh of the zucchini and eggplant . Mix with the tomatoes and cut finely.

Shred the cooked meat .

Weigh the shredded meat and add 50% of its weight with the vegetable mixture.

Chop the basil and add to the preparation.

Add 15cl of olive oil for 1kg of meat .

Store in the fridge for a maximum of 3 days and enjoy chilled.



Also discover: a protein salad that hits the mark .

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