Spaghetti Parcels with Marinated Broccoli

Marinated broccoli: Rinse and clean the broccoli, blanch in salted water for 2 min. Rinse the carrots, remove the skin, cut them lengthwise 4 to 6 times according to their thickness and then slice them into thin slices. Make a salad dressing with egg yolk, lime oil, balsamic vinegar, salt, pepper and sugar and marinate the vegetables in it for half an hour.

Spaghetti: Place the canned diced tomatoes in a colander and drain. Heat half of the olive oil, add the tomato pieces and simmer on low heat for about 10 minutes. Chop the peppers and add them to the tomatoes with salt and pepper, simmer for another 10 minutes, then refrigerate. Cook the spaghetti in enough salted water until just al dente, drain well.

Blanch (scald) the fresh tomatoes for about 2 min with boiling hot water, remove the skin, remove the seeds and roughly dice the flesh. Preheat the oven to 190 °C (gas mark 3). Brush 6 large pieces of parchment paper well with oil. Mix the spaghetti with the sauce, tomato pieces, olives and remaining olive oil and divide into 6 portions. Place each unit on a piece of parchment paper, close the paper well to form parcels. Bake the parcels in the heated oven for 15 to 18 min. Rinse the parsley, shake dry and chop finely.

Serve: On each plate, shape a spaghetti parcel, cut open and sprinkle with parsley. The

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