Parmesan cannelloni and ravioli with Kumato® - Can Romeu
Starters and salads

bloody kumato mary - restaurante mirko carturan
 

Ingredients (4 servings)

  • 6 Kumato®
  • 225 g grated Parmesan
  • 500 ml water
  • 3 gelatine sheets
  • 30 g Kumato® jam
  • Rocket
  • Chives
  • Flower blossoms
  • Maldon salt
  • Celery salt
  • Olive oil

Method 

For the gelatine, infuse the Parmesan in the water, strain, and add the gelatine until a thin layer about 3 mm thick is formed.

For the cannelloni filling, the Kumato® flesh without skin and seeds.

For the filling of the ravioli, the Kumato® seeds with the Kumato® skin.