Step away from the olive bar. Marinating your own beans, artichoke hearts, and veggies at home couldn't be easier, or more impressive.
, ricotta salata and chevre sliced or coarsely crumbled and simple roasted vegetables like peppers, eggplant and mushrooms.As a general rule, you want something deeper so that whatever you’re marinating can be at least mostly submerged.Advertisementin a small pot over low heat. Because fat carries flavor better than anything water based, here’s where you want to add aromatics like crushed garlic, dried chilies or slices/peels of citrus.
Think of this as a highly seasoned, very oily vinaigrette. It should be salty, tangy and flavorful as hell. So, once you have your marinade and your things are all snug in a bowl or glass jar or whatever you like, pour the liquid over. How long they need to sit will depend on the item being marinated—a quick 30-minute bath will suffice for tender vegetables like roasted mushrooms or blistered peppers, but give denser items like artichokes and canned beans closer to an hour.
When it comes time to serve, let the items come as close to room temperature as possible to give the oil a chance to liquify, season again with a bit of salt if needed, and transfer to the cute serving vessel of your choosing . Add a scattering of tender herbs if you like , and call it a night.
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