By Juan Manuel Rodriguez.Casa Juanito (Zahara de los Atunes - Cádiz)/
A simple recipe is the proposal from chef Juan Manuel Rodríguez, which his way of cooking is based on time honored recipes, but is always open to new ideas. The mojama is a delicacy consisting of filleted salt-cured tuna. It is made using the loins of the tuna, they are washed and then laid out to dry in the sun and the breeze.
Ingredients:
100 gr. of Herpac extra mojama, 1 plum tomato, 100 gr. fresh goat’s cheese, cane syrup and ground almonds.
Preparation:
Cut the mojama and the tomato into thin slices and cut the cheese into small wedges.
Dish presentation:
Spread the tomato out as a base and place the cheese and the mojama on top of it. Sprinkle it with ground almond and cane syrup.
The Chef’s Secret:
“The only secret is not to overcook the product, to keep its juicy”.
Other recipes by Juan Manuel Rodriguez.Casa Juanito (Zahara de los Atunes - Cádiz)
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