Kumato® oliaigu with Menorcan red shrimp and figs - Sa Pedrera d'es Pujol
Starters and salads

 

Ingredients (4 servings)

  • 1 kg Kumato® tomatoes
  • 1 green pepper
  • 1 onion
  • 2 cloves garlic
  • 1 sprig of parsley
  • 250 g small red shrimp
  • 1 dl virgin olive oil
  • 8 figs
  • Salt

Method 

  1. Sauté the onion, garlic and green pepper in a pan with the oil over very low heat.
  2. Add the tomato and parsley.
  3. Cover and sauté slowly, creating a confit.
  4. Separately, prepare a broth with the prawn shells and moisten the simmer in this fumet, being careful to not allow it to come to a full boil, for about 30 minutes.
  5. Season with salt, puree and strain.
  6. Serve with the figs and prawns.

Stand out with  original serving ideas

Can be served either hot or cold. Present the dish with the raw Kumato®, figs, lightly cured shrimp and some thinly sliced bread (in our case we have replaced this with olives and dried tomato) and some herbs and sprouts.

The ideal accompaniment to this dish would be a dry, but slightly perfumed white wine, such as a Rueda sauvignon blanc, of course, a malvasia from the island of Menorca.

On Menorca, the island of calm, there is a saying: "Tranquillity and aroma". This humble sofrito soup is said to be the secret of the islanders’ longevity.