Antipasti of Parmesan battered Broccoli with Salsa Rossa

June 27, 2016

  • Yields: 2


For the Salsa Rossa

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

Small bunch of basil shredded

Salt and cracked black pepper

Vegetable oil for deep-frying

For the Batter

1 Free-range egg

100 ml Double cream

40 g Finely grated Parmesan

Salt and cracked black pepper

200 g Broccoli

Flour for dusting


1Grill the pepper whole on all sides until the skin is blackened, leave to cool for about 5 minutes.

2With a knife, cut the pepper in half and half again.

3Remove the seeds from the pepper and scrape away the blackened skin, chop finely and set aside.

4Chop the tomatoes finely and set aside.

5Heat the oil in a small pan and add the garlic and chilli.

6Cook for 3 minutes over a low heat until garlic starts to colour.

7Add the tomatoes, red pepper and basil.

8Season with salt and pepper and leave to cool.

9Half fill a medium sized pan with vegetable oil and place on a low heat.

10In a small bowl beat together the egg, cream and parmesan and season with salt and pepper.

11Dust the broccoli in the flour and coat in the batter mix.

12To test the temperature of the oil, put a drop of the batter mix into the oil.

13If the batter colours too quickly, turn down the heat.

14Fry the broccoli a little at a time so that the oil stays hot.

15Once the broccoli is cooked, about 2 minutes, drain on kitchen paper and serve with the salsa rossa.


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