Tenderstem Gratin with Ciabatta and Parmesan Crumbs
- 3 tbsp olive oil
- 1 large red pepper, seeded and thinly sliced
- 1 red onion, thinly sliced
- 2 cloves of garlic, peeled and thinly sliced
- 400g Tenderstem broccoli
- 150ml white wine or vegetable stock
- 50g ciabatta bread
- 40g finely grated Parmesan cheese
- Handful of basil leaves, shredded
Pre-heat the oven to 200ºC/180ºC fan oven/gas 6.
Heat 2 tbsp of the olive oil in a frying pan, and then gently sauté the red pepper and onion for about 10 minutes until they are softened and just starting to become golden.
Add the garlic and Tenderstem to the pan, and continue to cook for 3-4 minutes. Pour in the wine or stock, and increase the heat so the liquid simmers and steams the Tenderstem. After a few minutes, remove from the heat and season with salt and pepper.
Arrange in a single layer in a gratin/oven-proof dish. Scatter over the basil.
Crumble the ciabatta bread into small pieces into a bowl. Toss together with the Parmesan cheese and remaining 1 tbsp of olive oil. Season to taste.
Place in the oven and cook for 10-15 minutes until the crumbs are golden and crispy. Serve straight away.
Recipe courtesy of Tenderstem Broccoli