Kumato® cream with cheese torrijas and anchovy mini-poppers - Bodega Manolo
Starters and salads

 

Ingredients (4 servings)

For the tomato cream:

  • 10 pieces of Kumato® tomatoes
  • 1 onion, chopped
  • 1 tablespoon celery, chopped
  • 1 tablespoon chopped fennel
  • 2 tablespoons of milk cream
  • Salt, white pepper, sugar and olive oil

For the cheese torrijas:

  • Day-old rustic bread
  • Half litre of milk
  • 50 g gorgonzola
  • 1 egg
  • Oil

For mini anchovy poppers:

  • 2 potatoes
  • 2 anchovies
  • Salt, pepper, olive oil
  • 1 egg and breadcrumb

Method 

  1. For the tomato cream, roast the tomatoes in the oven until the skin is golden brown.
  2. Sauté the onion, celery and fennel.
  3. When it starts to turn colour, add a teaspoon of sugar, salt, pepper and the roasted tomatoes.
  4. Leave to simmer for 5 minutes over low heat.
  5. Add half a litre of water and cook over medium heat for 15 minutes.
  6. Remove from heat and add the cream and, if necessary, correct the salt (and sugar if it is acidic).
  7. Optionally, add a tablespoon of vodka. Blend, strain through a sieve and set aside.
  8. For the torrijas, add the cheese to the milk on low heat until it forms a homogeneous cream.
  9. Remove the crust from the bread, make small rectangles of breadcrumbs and soak them in the creamy cheese mixture, dip them in beaten egg and fry in hot oil.
  10. Keep on absorbent paper.
  11. You can avoid frying by soaking the bread in the cream cheese for about an hour.