The list goes on. Most of these foods I source from the Union Square Farmers Market, some are not native to the East Coast, but so evocative of this time of year, that I know adding things like figs and persimmon to some meals is as good for the soul as choosing my greens from the market is for the local farmers. And anyway, Keith, of the eponymous, Keith's Farm, did grow some miniature persimmon last autumn. The yield was so low he actually limited you to two or three on any given trip. But the fruit was so distinctive of musk and that fifth flavor, umami-fleshy and ripe, you were happy to get the few mouthfuls available.
This Autumn I've been enjoying the fruit in a very different way at Il Buco, a place that has become a second home over the last 15 years.
Here is my riff on their Persimmon Salad
For Two
Choose one slightly under ripe Fuyu or Hiro persimmon, slice into 1/8" rounds. Drizzle with cold pressed olive oil and sprinkle with a bit of Himalayan salt. Next core and cut a bulb of fennel into 1/4-1/2" wedges. clean some mint and reserve some fennel fronds. Toast a small hand of hazelnuts or walnuts. Finally toss the persimmon, fennel, walnuts or hazelnuts with a bit more olive oil and a dash of champagne vinegar. Top with a few shavings of Parmesan cheese and mint and fennel fronds.
No comments:
Post a Comment