Ingredients
-
500 g Batwan, washed and cleaned
-
300 ml La Española Pomace Olive Oil
-
150 ml White Wine
-
2 tbsp McCormick Iodized Salt
Directions
Steps
1
Done
|
Blanch the batwan. And transfer in an ice bath. |
2
Done
|
Place cooked batwan in a bowl. |
3
Done
|
Cover with La Espanola Pomace Olive Oil and white wine. |
4
Done
|
Salt and pepper to taste, be generous, as you will most likely be adding more oil than white wine to the jar. |
5
Done
|
Place all in a jar, removing air bubbles by stirring with a skewer or spoon, top with more oil, vinegar combination, so veggies are completely submerged. |
6
Done
|
Pack in a sterile jar- cover with oil-wine marinade, remove any air bubbles, by stirring with skewer. Refrigerate. |