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Composed by dml, 11 Aug 2010, 6:54 am
spain
Jonas, 17 Aug 2010, 7:46 pm
Mojama: I had this once, in a tapas bar in a shady alley of sundrenched Cadiz. Lots of olive oil on it and a bit too salty..and while I try to remember, I presume persimmon will make this dish balanced and mellow. Have you tasted this?
cuuks, 14 Aug 2010, 3:53 am
Look it up: http://en.wikipedia.org/wiki/Mojama
dml, 18 Aug 2010, 6:32 am
I first saw mojama at a local Spanish grocer and got it because cured tuna loin sounded amazing. It is salty and grainy on the tongue and full of intense umami goodness.
I got it home and made this up as an amuse-bouche: a thin slice of persimmon, a shaving of mojama, a drop or two of lime oil, and one thyme leaf. The flavors are dead on, and indeed the sugar and citrus and herbs fill it out. Next time I will work on the presentation and textures a bit more.