Wonton Cannelloni stuffed with Kumato® confit
8 Kumato® brand Tomatoes
16 wonton sheets
400 g oyster mushrooms
Salt, pepper, oil, garlic, chives
Remove the skin and seeds from 8 Kumato® before dicing them. Sauté with 40g of sugar. When the mixture begins to change colour, add 20 cl of water and cook over a low heat for 10-15 minutes. Fill the wonton cannelloni (already cooked) with Kumato® confit. Bake with a little liquid cream. Until they are crisp on the outside. Sautée the oyster mushrooms with garlic and chives. Serve the cannelloni covered with the oyster mushrooms and the Parmesan shavings.