Stuffed Bimi with Ham and Manchego in an Egg Coating

This recipe grew from adapting the idea of stuffed huazontles coated in egg to ingredients I can easily find in Germany. The result is Bimi filled with cooked ham and Manchego, golden outside and juicy inside.

Origin and inspiration

Huazontles are a traditional Mexican plant related to amaranth. Their tender branches are often cooked, filled —for example with cheese—, coated in egg and fried. Fresh huazontles can be difficult to find outside Mexico.

I did not grow up cooking huazontles. In Guatemala, dishes such as pacayas or green beans wrapped in egg are more familiar. In Germany I chose Bimi because its stems and florets hold the filling and egg coating particularly well. Bimi is not huazontle; this is an adaptation connecting Mexico, Guatemala and Germany.

Ingredients

• 300–350 g Bimi (broccolini)
• 4 slices cooked ham (70–90 g)
• 80–100 g Manchego cheese
• 2 eggs
• 35–45 g cornstarch
• Salt and pepper to taste
• 500–700 ml oil for frying
• Optional: sprouts, fresh chilli or tomato sauce for serving

Step-by-step preparation

1. Prepare the Bimi. Blanch for 2 minutes in lightly salted boiling water. Transfer immediately to cold water, drain and dry very thoroughly.

2. Form the portions. Divide the Bimi into 4 portions of 2–3 stems. Add a baton of Manchego to each and wrap firmly with one slice of cooked ham.

3. Prepare the egg coating. Separate the whites and yolks. With a Thermomix®, whip the whites for 2 min 30 sec / speed 3.5, then add the yolks for 20 sec / speed 2.5. Without a Thermomix®, whisk the whites until firm and gently fold in the yolks.

4. Coat. Season the portions lightly, dust with cornstarch and cover completely with the egg mixture.

5. Fry. Heat the oil to 170–175 °C. Fry for about 1½–2 minutes per side until golden, then drain on kitchen paper.

Options and adaptations

The Thermomix® makes whipping the egg easier, but it is not essential; an electric or hand whisk works perfectly. Garlic is not needed in this recipe.

Serving

Serve hot. Cut one piece diagonally to reveal the filling and arrange it over the others. Sprouts and fresh herbs add freshness; serve tomato sauce on the side so the coating stays crisp.

What I learned making this recipe

The key is to dry the Bimi thoroughly and keep the oil around 170–175 °C. This gives a golden coating without excessive oil absorption while allowing the Manchego to melt.

Storage and reheating

This dish is best freshly cooked. Refrigerate leftovers and reheat in the oven or air fryer until hot and lightly crisp; the microwave softens the coating.