Courgettes are the most versatile vegetable in a summer garden. Unfortunately, we tend to forget that they are a typically summer vegetable and therefore, it would be preferable to eat them during their season. They have zero fat and are rich in water and fibre. They also have a lot of vitamins and minerals. If consumed in season they also contain antioxidant and anti-inflammatory phytonutrients.
Wash and slice the courgettes with a mandoline, in a thickness of 4 mm. Also prepare a pesto sauce with the aromatic herbs, the chilli, garlic, a little salt, oil and rice vinegar.
Blanch the courgettes for 2-3 minutes – they must not be cooked but still be firm – drain them and let them cool, or immerse them in water and ice for a few moments to stop the cooking cycle, while keeping them still warm. Then, brush them with the marinade and let them rest in a container for a few hours, allowing them to absorb flavour; it’s even better if you have vacuum seal containers which will keep the product unaltered for several days while accelerating the marinating times.
Vacuum seal the marinated courgettes – they will keep in the fridge for up to 10 days.
Set the Ultracombi to combined microwave cooking mode at 500 W and grill at 230°C for 10 minutes. As soon as the display indicates “Insert food”, insert the sliced courgettes in a regular layout on the oven grill.
Blast Chiller Process
Once the 10 minutes elapse, move the grid directly into the blast chiller, selecting the “Pre-cooling” mode. This will quickly obtain the right temperature to marinate them.
Brush the vegetables with the previously prepared pesto. Put the sliced courgettes in 4 vacuum bags without overlapping them too much. Put the bags in the bell chamber and activate the “Chef” mode. A cold infusion process is generated with this particular alternating compression and decompression cycles, which will promote the marinating process of our vegetables.