Antipasti of Battered Tenderstem® with Salsa Rossa

Antipasti of Battered Tenderstem® with Salsa Rossa

  • 10 minutes cooking

  • Serves 2

A variation on tempura, with a tangy tomato dipping sauce.


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 hard cheese
  • Salt and cracked black pepper
  • 200g Tenderstem® broccoli
  • Flour for dusting
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  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 cheese, 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.

Nutrition information for Tenderstem® is based on lab analysis of the raw product commissioned by Tenderstem®. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.

Nutrition analysis of recipes featured on the Tenderstem® website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.