Nadia Sawalha's Beautiful Bellaverde® Broccoli Bake

Nadia Sawalha's Beautiful Bellaverde® Broccoli Bake
 
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Ingredients

Ingredients
Method
 
  • 300g penne pasta
  • 200g Bellaverde® broccoli
  • 2 skinless salmon steaks weighing 175g each
  • 450ml milk
  • 3 rashers of smoked back bacon, chopped
  • 25g butter
  • 4tbsp plain flour
  • 25g grated Parmesan
  • zest of 1 lemon
  • 6 sun dried tomatoes, drained and chopped
  • a handful of chopped parsley
  • 8-10 basil leaves
  • 50g grated cheddar
  • season with salt and pepper to taste
Preheat the oven to 200oC/Fan 180oC/400oF/Gas Mark 6. Cook the pasta a in a large pan of boiling salted water for 10-12mins or according to packet instructions. Steam the broccoli until just tender about 4 mins.

Cook the salmon: place the fillets in a non-stick frying pan, cover with the milk and slowly bring to the boil. Simmer for 8 mins or until the fish has turned opaque. Use a fish slice to transfer the salmon to a plate, reserve the milk.

Rinse out the pan, add the bacon and saute for 5 mins or until crispy, set aside. Melt the butter in the same pan and then add the flour and whisk until smooth. Slowly add the reserved milk whisking the whole time, bring to the boil, then simmer for 1 minute.

Remove the sauce from the heat, stir in the parmesan, lemon zest and sun dried tomatoes. Flake the salmon. Season to taste.

Drain the pasta, return to the pan, then add the salmon, bellaverde® broccoli, herbs, bacon and cheese sauce and mix it well. Spoon into a 1.7ltr shallow ovenproof dish, sprinkle over the grated cheddar and bake for 25-30min or until golden and crisp on top.

Nadia Sawalha's Beautiful Bellaverde® Broccoli Bake

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This recipe was uploaded by freshherbs

 
 
Bellaverde® is Italian for “beautiful green” which describes the vibrant green hue of this long stemmed variety. It is also a true pure broccoli, rather than a cross with another vegetable, and therefore has all the health boosting superfood qualities of a traditional broccoli. It is high in Vitamin C, fibre and the B vitamin folate as well as being a source of potassium.

Method


Preheat the oven to 200oC/Fan 180oC/400oF/Gas Mark 6. Cook the pasta a in a large pan of boiling salted water for 10-12mins or according to packet instructions. Steam the broccoli until just tender about 4 mins.

Cook the salmon: place the fillets in a non-stick frying pan, cover with the milk and slowly bring to the boil. Simmer for 8 mins or until the fish has turned opaque. Use a fish slice to transfer the salmon to a plate, reserve the milk.

Rinse out the pan, add the bacon and saute for 5 mins or until crispy, set aside. Melt the butter in the same pan and then add the flour and whisk until smooth. Slowly add the reserved milk whisking the whole time, bring to the boil, then simmer for 1 minute.

Remove the sauce from the heat, stir in the parmesan, lemon zest and sun dried tomatoes. Flake the salmon. Season to taste.

Drain the pasta, return to the pan, then add the salmon, bellaverde® broccoli, herbs, bacon and cheese sauce and mix it well. Spoon into a 1.7ltr shallow ovenproof dish, sprinkle over the grated cheddar and bake for 25-30min or until golden and crisp on top.
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