June 27, 2016
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
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.
knife, cut the pepper in half and half again.
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
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
11Dust the broccoli in the flour and coat in the
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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