This is one of my mum's recipe. All of the ingredients have been put together by her. Often we fry the batter pastel but if, like us, you find fried food difficult to digest, baking is a great alternative. This broccoli pastel is perfect as an oven dish. The white wine and the parmesan work well with the broccoli. This dish can be served as an accompaniment to fish or meat, or on its own. I hope you like it!
Serves 2.
INGREDIENTS:
1 medium broccoli
50ml water
50ml white wine
75g flour
2 tablespoons of grated parmesan cheese
bread crumbs
1 egg
salt
The night before cooking, wash and chop the broccoli into pieces. Dry the pieces off with a paper towel, sprinkle with salt and leave in the fridge overnight until you're ready to prepare the dish.
Preheat the oven at 150C / 300°F fan.
Separate the yolk from the egg white add them to separate bowls.
In one bowl whisk the egg white with a mixer. In the other bowl whisk the egg red for a few minutes quickly with a fork, then incorporate the flour and mix for a few minutes. Add the water and white wine and quickly continue to whisk for a few minutes, then add the pinch of salt and the parmesan cheese and incorporate all together. The batter pastel need to be a bit liquid than consistent as the one we use for frying.
Drizzle an oven tray with olive oil. Remove the broccoli from the fridge and coat first in the pastel and then in the bread crumbs. Evenly space the coated broccoli on the oven tray, then drizzle a small amount of olive oil over the top of the broccoli. Cover with baking paper.
Place the tray in the oven for 30 minutes or until the broccoli is cooked - you can use a fork to check.
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