Escondidinho from Peru

ingredients

• 500 g of broccoli
• 500 g of cauliflower
• 1 yellow pepper
• 5 egg whites
• salt, to taste
• pepper, to taste
• 1 medium onion
• 2 cloves of garlic
• 300 g of shredded turkey meat
• 2 tablespoons of olive oil
• 1 egg
• 200 g cherry tomatoes

Preparation

Cook the broccoli and cauliflower. Boil water in a saucepan and wash the broccoli and cauliflower, then cut directly below the florets into small florets. When the water boils intensely, with bubbles, add the salt. It will create a kind of active foam that disappears in 2-3 seconds. This is done to remove oxygen from the water, vegetables boiling in this water will retain their vitamins better when boiled. Place the broccoli and cauliflower in the water and bring to a boil over high heat. As it begins to boil, reduce the heat and leave for 2-3 minutes. While boiling, prepare a saucepan or large bowl with cold water and a strainer or whisk. After the indicated time, remove the vegetables from the water with a slotted spoon or spoon. Immediately put the vegetables in the bowl of cold water and leave there for 5-10 minutes. This is done to quickly stop the cooking process and the vegetables remain crispy and tasty. Then remove the vegetables in a sieve and let them drain well.

Mash the broccoli, cauliflower and egg whites until you get a smooth puree. Cut the onion into half moons, chop the garlic cloves and cut the pepper into small cubes. In a non-stick pan add a drop of olive oil, and saute the onion with garlic and pepper. Set aside and let cool. Add a little water if necessary. Add the shredded turkey meat to the pan (you can pre-cook or leftovers). Season with salt and pepper. Beat the egg, cut the cherry tomato in half. Place a layer of puree on a baking tray, then a layer of meat and finally the rest of the puree. Drizzle with a drizzle of olive oil. Spread the beaten egg on top of the last layer of puree and arrange the cherry tomatoes to taste. Place in the preheated oven for 10-17 minutes.