Kumato® roasted over vine shoot embers, with crystal pepper core, on toasted garlic bread - Restaurante Trinquete
Starters and salads
Ingredients (4 servings)
- 4 medium Kumato®
- 1 kg red or green crystal peppers (100 g, once wood-fire roasted and peeled)
- 4 slices of loaf bread (several days old)
- Strips of leek
- 2 cloves garlic
- Salt, invert sugar
- Arbequina and arbosana oil
Method
- Prep: wood-fire roast the Kumato® over vine shoot embers, core, peel and set aside.
- If we like smoky nuances we will use recently pruned vine shoots, if we prefer more intense toast from previous years, we will use drier ones.
- Our personal choice for this dish is the old vine shoot, as the Kumato® tomato is a very liquid product and does not need the touch of moisture of the green vine shoot.
- Roast the red crystal pepper over the same embers, carefully, as it has little flesh.
- Cover with cling film for a few minutes and peel.
- The pepper will come out in thin strips to be mixed in a bowl with arbequina oil, whole garlic and salt.
- Toast the loaf bread over the embers and immediately rub with a clove of garlic and arbosana oil.
- Collect all the juices from the Kumato® and use invert sugar to make a honey reduction.
Stand out with original serving ideas
Present on a white platter to highlight the colours. Arrange the toast with the Kumato® on top, garnish with crispy leek slices, black salt and the Kumato® reduction.
This dish takes us back to another era, evoking nostalgia, for times we may never even have experienced. A dish from those cherished lunches in the orchards, after working up an appetite, and enjoying the flavours of nature out in the countryside.
