3 Tasty and Simple Ideas for Appetizers

Nutritionist gives tips on practical snacks to surprise the family

May 2021 – Starters are a great choice to welcome any occasion, even when we can only be at home with our closest ones. These small portions can be sophisticated, simple, or even store-bought. The main goal is to whet the appetite and go along with a good conversation.

To help with this mission, Umami Committee nutritionist Mariana Rosa selected three easy and tasty appetizer ideas. “Varying the types of bread, slicing some cold cuts, or preparing a broth are simple ways to surprise with famous starters. The secret lies in the combination of foods,” explains the specialist.

Caprese Salad

Colorful and well-arranged dishes catch everyone’s eye. Caprese salad is made with tomato, basil, and buffalo mozzarella seasoned with salt and olive oil. “Tomato plays an important role in this recipe by providing the umami taste, which is what gives the flavor and special touch,” says Mariana.

Carpaccio

Carpaccio is a light starter suggestion. This typical Italian dish is prepared with beef round and is ideal for warmer days. The nutritionist notes that this option can be served with bread. “There are many ways to prepare this dish, but the most common is with thin slices of meat topped with parmesan shavings and drizzled with mustard sauce. In addition to enhancing attractiveness and flavor, combining umami ingredients also benefits health, as they increase salivation and prolong flavor, directly influencing food acceptance,” she emphasizes.

Green Asparagus Cream

For colder days, a green asparagus cream can be both sophisticated and very simple. “This creamy and light choice is rich in folic acid, a necessary nutrient for many body functions. The appetizer can be served with toast or croutons. Besides being delicious, asparagus contains proteins, carbohydrates, fiber, magnesium, vitamins A and C, and fights free radicals,” Mariana concludes.

Umami

Umami is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste in taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. The two main characteristics of umami are increased salivation and the persistence of flavor for several minutes after eating. To learn more, visit www.portalumami.com.br.