Poultry and Kumato® Brick with duck gizzard risotto and Kumato® seeds over Kumato® and watermelon salmorejo - Restaurante Galandum

Main course


Ingredients (4 servings)

  • 100 g of poularde breast (or substitute with chicken)
  • Pulp of 6 Kumato® tomatoes
  • 1 sheet brick pastry
  • 30 g risotto rice
  • 10 g butter
  • 2 duck gizzards
  • 20 g onion
  • 1 cup chicken stock
  • 20 g parmesan cheese
  • A pinch of salt
  • 100 g seedless watermelon
  • 1 whole Kumato® tomato


1. Break up the poultry into small pieces and mix with the pureed Kumato® pulp.

2. Leave to rehydrate for 1 h and dry slightly in a 90º oven for 15 minutes.

3. Once rehydrated, make a pouch or roll with brick pastry.

4. Make a risotto in the traditional way with the broth from the roast poultry and the sliced duck gizzards.

5. Finally, add a bit of peeled, diced Kumato®, as a tomato concassé with butter and basil.

6. For the salmorejo: just like the traditional recipe, but substituting 1/3 of the tomatoes with watermelon.

Stand out with  original serving ideas

Make a thick base of salmorejo. Top with a timbale of risotto and place the brick on top, cut in half to release the excess heat.

Garnish with a basil leaf and a tuft of Parmesan.