Kumato® carpaccio with mushrooms and provolone and a shot of ajoblanco soup - Mesón bodega de Abad
Starters and salads

 

Ingredients (4 servings)

  • 2 Kumato® tomatoes, dice
  • 3 fresh mushrooms, sliced
  • 4 slices of provolone
  • Fig reduction
  • Garlic sprouts
  • Cores of two Kumato®
  • 4 shots of ajoblanco soup: almonds, milk, oil, garlic, vinegar, salt

Method 

  1. Grill the provolone.
  2. Top with the diced Kumato®.
  3. Top this with the mushroom slices, the garlic sprouts and crown with the Kumato® core.
  4. Accompany with a shot of very mild ajoblanco, which may also be poured over the dish in front of the customer.
  5. Garnish with the fig reduction.

Stand out with  original serving ideas

This dish can be paired with a verdejo white wine for its aroma or even with a young red wine for its fruitiness. Another suggestion is a rosé, which, with its strawberry aroma, makes for an incredible combination.

- White: Transcampanas.

- Rosé: Laus Flor de Merlot.

- Red: La Planta, with clove aroma to highlight the Kumato®.