Wonton cannelloni stuffed with Kumato® confit

Start by preparing a Kumato® tomato jam. Peel the tomatoes, cut them in half and remove the seeds, and dice. Sauté with the sugar in a frying pan over medium heat. When they begin to turn colour, add the water and cook for approximately 10-15 minutes.

Wash the oyster mushrooms, removing of any soil, running them under very cold water and allowing them to dry completely before chopping. Mince the garlic and chives, heat a little oil in a frying pan and sauté the mushrooms with the garlic and chives. Set aside.

Cook the wonton sheets according to the manufacturer's instructions, spread them on a clean surface, place a small portion of jam on each one, roll them up like cannelloni and transfer them to a baking dish. Drizzle with a little cream and bake them at 200 ºC until they are crispy on the outside.

Place four cannelloni on each plate and top with the oyster mushrooms and a few shavings of Parmesan. Garnish with a couple of sprigs of chive and serve immediately.