Antipasti of Parmesan Battered Broccoli with Salsa Rossa

Serves 2

Ingredients
For the Salsa Rossa
• 1 red pepper
• 110g 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
• 100ml double cream
• 40g finely grated Parmesan
• Salt and cracked black pepper
• 200g Broccoli
• Flour for dusting

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 broccoli 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 broccoli a little at a time so that the oil stays hot. Once the broccoli is cooked, about 2 minutes, drain on kitchen paper and serve with the salsa rossa.