Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Tomato dip
Roast
Broccoli balls
Fry
How it's done
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Tomato dip
Place the tomatoes and garlic on a baking tray lined with baking paper, drizzle with vinegar and oil, sprinkle with sugar, mix well.
Roast
Approx. 20 mins. in an oven preheated to 200 °C (convection with grill). Remove, allow to cool slightly, puree the tomatoes and garlic to a smooth paste, season. Mix in the herbs. Set the tomato dip aside.
Broccoli balls
Cook the broccoli in boiling salted water for approx. 5 mins., drain, chop finely. Place the broccoli in a bowl along with all the other ingredients up to and including the parsley, knead well by hand until the ingredients have combined to form a compact mass. Using your wet hands, shape into 10 balls of approximately equal size, press down slightly.
Fry
Heat the oil in a non-stick frying pan. Add the broccoli balls, fry for approx. 5 min. on each side. Plate up the broccoli balls with the tomato dip.
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