Ingredients (serves 4-6)
500 g / 17.63 oz broccoli
1 red onion
1 clove of garlic
1 tin of peeled and chopped tomatoes (400 g/14 oz)
2 tbsp chopped fresh basil
4 eggs, lightly beaten
2 dl/7 fl oz crème fraîche
75 g/2.65 oz grated Parmesan cheese
12 Kalamata olives, with seeds removed
Preheat the oven to 200 C/ 392 F
Wash the broccoli and divide it into florets. Dice the stalks. Cook or steam it to al dente in about 5 minutes, then drain in a colander.
Butter a pie pan or oven dish. Chop the onions and garlic. Heat some oil in a skillet and fry the onion until translucent. Add the garlic. Pass the chopped tomatoes from the tin through a strainer into a bowl. Add the chopped tomatoes to the onion. Bring to a slow boil until almost all liquid has evaporated.
Add the chopped basil. Slice the olives and add to the mixture. Add salt and pepper to taste. Mix the beaten eggs with the crème fraîche, salt and pepper. Divide the broccoli over the oven dish or pie pan, followed by the tomato mixture. Pour the egg mixture onto the tomato layer and cover with grated cheese.
Bake in the oven for 25-30 minutes.
IKKYU Tea Pairing recommendations
Brewing: 5 g 250 ml 95C 3 min
Aroma dry leaf: sweet, fruity, herbaceous; plum
Aroma wet leaf: floral, fruity, earthy, spices; white flowers, tropical fruit, sandalwood, cinnamon
Taste: sweet, a bit umami
Aroma taste: fruity, earthy, floral, spices, a hint of animal; dried apricot, prune, sandalwood, honey, white flowers, later on lilac, cinnamon, musk
Aftertaste: long, sweet, slightly dry, floral; honey, lilac, cinnamon
Texture: neutral, ends a bit dry
Flavour type: rich
Effect: the tea made the food lighter, brighter, with a clean mouthfeel. It enhanced the cheese, broccoli and black pepper. The tomato acquired more umami and cinnamon notes. The tea became fuller, rounder and creamy when combined with the cheese. Enhancement and balance.
Brewing: 10 g 250 ml 8 hours CBHT: Cold brew tea extract topped up with boiling water.
Taste: umami, sweet, slightly salty
Aroma taste: vegetal, herbaceous, dairy, fruity; spinach, butter, soft boiled eggs, like eggs Florentine, peach
Aftertaste: long, sweet, fruity, buttery, peach
Texture: smooth, round
Flavour type: rich, later on a bit bright
Effect: the tea enhanced all flavors, especially the cheese and black pepper. The food made the tea fuller, sweeter, creamier, fruitier, richer, with a very bright finish. Cucumber and melon. The tea acquired more umami. Enhancement and balance.
Brewing: 10 g 250 ml 8 hours CBHT: Cold brew tea extract Hot tea, topped up with boiling water.
Taste: lots of umami, almost salty
Aroma taste: vegetal, fruity, herbaceous; vegetable stock reduced to concentrate, spinach, cucumber, fennel, pear, parsley, mint
Aftertaste: sweet and bright, fruity, pear
Texture: smooth, full, ends dry
Flavour type: rich, ends bright
Effect: the tea became sweeter when combined with the food, softer as well. It enhanced the broccoli, egg, cheese and black pepper. Enhancement.