Pt. Fr. En
Game alheira1 "Nigiri" with tomato confit
Serves 4:

• 3 vine tomatoes  
• 0,5 l Extra-virgin Quinta de São Vicente olive oil
• 2 cloves of garlic
• Salt and pepper
• Sugar
• 1 sprig of thyme 
• 1 Alheira
• Fleur de sel

1- For the tomato confit: Peel the tomatoes and remove the seeds. Cut into petals. Place the tomato petals in boiling water for 10 to 25 seconds (the time depends on the ripeness of the tomatoes: 10 seconds if they are really ripe and longer if they are not so ripe).

2- Put the petals in a loaf tin; add the olive oil, the crushed garlic and the thyme. Season the tomatoes with salt and pepper and add sugar to taste. Cook in a very slow oven (80°C) for about 2 hours.  

3- To cook the alheira: Place the alheira in a saucepan filled with water, bring to the boil, cook for 2 to 3 minutes and take off the heat

4- Remove the alheira casing and allow to cool.

5- Once the tomato confit is ready, shape the alheira “Nigiri” by hand and cover them with the tomato confit. Warm in the over, sprinkle the tomato confit with some fleur de sel and serve immediately.

1 Soft, smoked, brown-orange coloured sausage, made with a mixture of bread and game, flavoured with wild garlic. This sausage is available in all good Portuguese grocery stores.