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