For the marinade:
8 tablespoons of olive oil
to taste salt
2 tablespoons of vinegar
1 tablespoon of mustard
1 tablespoon of chopped fresh parsley (optional)
1 minced garlic clove
500g of vagem
For the marinade:
8 tablespoons of olive oil
to taste salt
2 tablespoons of vinegar
1 tablespoon of mustard
1 tablespoon of chopped fresh parsley (optional)
1 minced garlic clove
500g of vagem
Choose new vagem and submerge them in boiling water for 1 minute
Then, place them in ice-cold water for 2 minutes
Drain the excess water
Mix all marinade ingredients and pour over the vagem
Refrigerate for 1 hour (or overnight for a more pronounced flavor)
Serve 6-8 portions.
