Kumato® texture with cod brandade, pesto sauce and shot of clear Kumato® extract - Amarena restaurant
Starters and salads

 
 

Ingredientes (4 comensales)

  • 1 kg Kumato® tomatoes
  • 100 g salt cod
  • 1 onion
  • 5 cloves garlic
  • 1 bay leaf
  • 4 gelatine sheets
  • 1 small bunch of basil
  • 10 g pine nuts
  • 25 g Parmesan cheese
  • Thyme
  • 1/4 french endive
  • Virgin olive oil
  • Salt and pepper

Method 

  1. Peel the Kumato®, reserving the skin and separating the pulp from the seeds.
  2. Chop the Kumato® into a concassé with the garlic, onion and thyme.
  3. Gelatinise with heat. Season.
  4. Allow the cod to soak for 24 hours to desalt it.
  5. Whisk the brandade with hot olive oil infused with 2 cloves of garlic. Season.
  6. Prepare the pesto by crushing the basil, a clove of garlic, the pine nuts and the grated Parmesan using a mortar and pestle, gradually adding oil. Season.
  7. Strain the Kumato® pulp through a fine sieve. Season.
  8. Fry the Kumato® skins and some basil leaves.

Stand out with  original serving ideas

Place the jellied concassé in the shape of a rectangle on a black slate plate. Place two quenelles of cod brandade on top. On a spoon, add a mini-quenelle of pesto sauce. Fill a shot glass with Kumato® juice and add a few drops of oil. Garnish the plate with French endive and basil and Kumato® crisps.

Creativity: The search for the best use of the Kumato® tomato: The skin, flesh and pulp in different textures and the contrast of its sweetness with the salty taste of the cod and the balsamic flavour of the basil. The freshness of the dish is ideal for summer evenings and can be converted into a tapa by serving smaller portions.