Battered Tenderstem broccoli with salsa rossa recipe
Tuck into antipasti of vegetarian parmesan, battered Tenderstem broccoli and salsa rossa.
Ingredients
- 1 red pepper
- 110 g tinned plum tomatoes drained
- 2 tbsp olive oil
- 1 garlic clove peeled and finely chopped
- 1 fresh red chilli seeded and finely chopped
- 1 small bunch of basil shredded
- 1 pinch salt and cracked black pepper
- 1 cup vegetable oil for deep-frying
- 1 red pepper
- 3.9 oz tinned plum tomatoes drained
- 2 tbsp olive oil
- 1 garlic clove peeled and finely chopped
- 1 fresh red chilli seeded and finely chopped
- 1 small bunch of basil shredded
- 1 pinch salt and cracked black pepper
- 1 cup vegetable oil for deep-frying
- 1 red pepper
- 3.9 oz tinned plum tomatoes drained
- 2 tbsp olive oil
- 1 garlic clove peeled and finely chopped
- 1 fresh red chilli seeded and finely chopped
- 1 small bunch of basil shredded
- 1 pinch salt and cracked black pepper
- 1 cup vegetable oil for deep-frying
- 1 free-range egg
- 100 ml double cream
- 40 g finely grated vegetarian Parmesan style cheese
- 1 pinch salt and cracked black pepper
- 1 free-range egg
- 3.5 fl oz double cream
- 1.4 oz finely grated vegetarian Parmesan style cheese
- 1 pinch salt and cracked black pepper
- 1 free-range egg
- 0.4 cup double cream
- 1.4 oz finely grated vegetarian Parmesan style cheese
- 1 pinch salt and cracked black pepper
- 200 g Tenderstem broccoli
- 1 cup flour for dusting
- 7.1 oz Tenderstem broccoli
- 1 cup flour for dusting
- 7.1 oz Tenderstem broccoli
- 1 cup flour for dusting
Details
- Cuisine: English
- Recipe Type: Snack
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 10 mins
- Serves: 2
Step-by-step
- Grill the pepper whole on all sides until the skin is blackened, leave to cool for about 5 minutes.
- With a knife, cut the pepper in half and half again.
- Remove the seeds from the pepper and scrape away the blackened skin, chop finely and set aside.
- Chop the tomatoes finely and set aside. Heat the oil in a small pan and add the garlic and chilli. Cook for 3 minutes over a low heat until garlic starts to colour.
- Add the tomatoes, red pepper and basil. Season with salt and pepper and leave to cool.
- Half fill a medium sized pan with vegetable oil and place on a low heat.
- In a small bowl beat together the egg, cream and parmesan and season with salt and pepper. Dust the Tenderstem in the flour and coat in the batter mix.
- To test the temperature of the oil, put a drop of the batter mix into the oil. If the batter colours too quickly, turn down the heat. Fry the Tenderstem a little at a time so that the oil stays hot.
- Once the Tenderstem is cooked, about 2 minutes, drain on kitchen paper and serve with the salsa rossa.
You can watch a video of this recipe here.
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