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Recipe: Antipasti of vegetarian Parmesan & battered Tenderstem broccoli with salsa rossa


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A vegetarian antipasti that makes a perfect precursor to any meal.

Serves: 2

Preparation time: 20 minutes

Cooking time:  10 minutes

You’ll need:

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


1 free-range egg

100ml double cream

40g finely grated Vegetarian Parmesan style cheese

Salt and cracked black pepper


200g Tenderstem broccoli

Flour for dusting

What to do:

  1. Grill the pepper whole on all sides until the skin is blackened; leave to cool for about 5 minutes.
  2. With a knife, cut the pepper in half and half again.
  3. Remove the seeds from the pepper and scrape away the blackened skin, chop finely and set aside.
  4. Chop the tomatoes finely and set aside.
  5. 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.
  6. Add the tomatoes, red pepper and basil.
  7. Season with salt and pepper and leave to cool.
  8. Half fill a medium sized pan with vegetable oil and place on a low heat.
  9. In a small bowl beat together the egg, cream and Parmesan and season with salt and pepper.
  10. Dust the Tenderstem in the flour and coat in the batter mix.
  11. 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.
  12. Once the Tenderstem is cooked, about 2 minutes, drain on kitchen paper and serve with the salsa rossa.

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