Tenderstem® Gratin with Ciabatta and Parmesan Crumbs
Lovely as a main dish but equally great as a side, the flavours and textures in here work a treat.
5 minutes preparation
20-25 minutes cooking
- 3 tbsp olive oil
- 1 large red pepper, seeded and thinly sliced
- 1 red onion, thinly sliced
- cloves of garlic, peeled and thinly sliced
- 400g Tenderstem®
- 150ml white wine or vegetable stock
- 50g ciabatta bread
- 40g finely grated parmesan cheese
- Handful of basil leaves, shredded
Pre-heat the oven to 200C/180C 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, and scatter over the top of the Tenderstem®.
Place in the oven and cook for 10-15 minutes until the crumbs are golden and crispy.
Serve straight away.