Tampa Bay Buccaneers Snugli

Pachino stuffed with broccoli, fried in batter with sesame

ingredients for 10 people:

500 gr cherry tomatoes

500 grams of broccoli (or less)

60 grams extra virgin

yolks 150 grams (about 6)

250 g egg whites (about 6 and 1 / 2)

30 g sugar

180 gr flour (+ one for the breading)

100 gr sesame seeds (even more)

lt 1 Peanut oil

salt white pepper fresh

clean, wash and dry the tomatoes, cut in half horizontally without, if possible to separate completely, and still doing so to leave any meta 'paired with its own, empty them of their contents with a dig and allow you to lose water tipped a tray covered with paper towel for an hour

Peel the broccoli, wash them well and keeping only the tops

throw in plenty of salted boiling water ( the salt helps set the color) and cook about a minute 10/q15 until they are soft but not undone

still warm blend the broccoli with salt, pepper and oil until creamy smooth, cool, place in pastry bag and keep refrigerated if

when the tomatoes are ready to mount the egg yolks and sugar with a whisk starting with 2 speed and reaching up to 8 for about 10 minutes, until they are almost white, then transfer to a large bowl

mount egg whites, always with the whip at speeds from 2 to 10 for 4 or 5 minutes, until it forms a very dense snow (the chef has put a pinch of salt, but I follow the theory of Bressanini and I avoided!)

add half 'of the whites of the assembled egg yolks, stirring gently from bottom to top with a spatula until they are well blended

gradually add the sifted flour to the mixture, then stir in the other half 'of the egg whites

with the pastry bag to deposit the filling in one half of the tomato filling concave and forming a little hill, trying to close so that the filling and secure with a toothpick comes out

pour the sesame seeds in a pot and the flour in another

taking the tomatoes from the toothpicks, dip them one by one before nella farina, poi nella pastella (sgocciolandoli bene in modo che siano rivestiti in modo uniforme) e poi nei semi di sesamo, depositandoli delicatamente su un vassoio pulito

portare l’olio a 190°, immergervi i pomodorini e e far dorare bene da tutti i lati, scolare su carta assorbente, spolverare con un po' di sale e servire caldi

(con la stessa pastella abbiamo anche fritto delle alici crude, dei mucchietti di barbe di frate e delle foglie di basilico, ma va bene anche per foglie di salvia, bastoncini di zucchina, olive infarinate, cime di broccolo o di asparagi lessati, gamberetti, sliced \u200b\u200bapples or bananas (to be passed later in the sugar) and so on ... We also made one of the fritters batter, pour a hot oil!)

Acquaviva