Antipasti of Parmesan-Battered Tenderstem Broccoli with Salsa Rossa
Bored of regular antipasti? Add some parmesan-battered tenderstem to your platter, and thank us later.
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Starter RecipesIngredients
Method
- 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.
Recipe courtesy of Tenderstem Broccoli
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Overall Rating:
3.70
(14)