Parma ham and broccoli parcels with a tomato and red pepper sauce
- 2 red peppers, de-seeded and quartered
- 4 vine-ripened tomatoes
- 1 tbsp olive oil
- 1 clove garlic, finely chopped
- Anchovy fillets, drained (optional)
- 300g Asda Extra Special Tenderstem Broccoli
- 2 x 60g packs Asda Parma Ham
- 1 tbsp balsamic vinegar
Pre-heat the grill. Cook the peppers, skin side up, until they blacken and blister. Put in a bowl, cover with cling film and leave for 15 minutes. Meanwhile, put the tomatoes in a bowl, cover with boiling water and leave for 1 minute. Pour off the water.
Peel the skin off the tomatoes and peppers. Halve the tomatoes, scoop out the seeds and discard.
Heat the oil in a pan and fry the garlic for 1 to 2 minutes. Add the peppers, tomatoes, anchovies (if using) and 100ml water. Cover and simmer gently for 15 minutes.
Pre-heat the oven to 190C/170C Fan/Gas 5. Bring a pan of water to the boil, add the broccoli and simmer for 3 minutes. Drain, rinse under cold water and drain again. Wrap up the broccoli, 2 or 3 stems and a time, in the Parma ham and put in an ovenproof fish. Cook for 10 to 15 minutes until the ham is crispy.
To serve, blend the vinegar and red sauce into a purée. Reheat the sauce and serve with the broccoli.