Cheering for Brazil with umami snacks is much tastier

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The Umami Committee’s chef selected three perfect recipes to enjoy while watching the FIFA Women’s World Cup

São Paulo, July 2023 – The FIFA Women’s World Cup is one of the most anticipated sporting events of the year, bringing together the best teams and players on the field. For those cheering from home, watching the matches with friends and family while enjoying delicious snacks is a guaranteed goal!

A tip to ensure a successful event menu is to add foods rich in umami, the fifth basic taste of the human palate. “Besides being delicious, umami can balance or enhance different flavors,” says Umami Committee chef, Matheus Aguiar.

According to the specialist, the fifth taste is found in foods such as tomatoes, aged cheeses, mushrooms, corn, meats, fish, and many others, mainly due to the natural presence of the amino acid glutamate.

“Because it is extremely versatile, umami is a wildcard element for preparing delicious and practical snacks to share,” Matheus points out. Check out three recipes the chef selected to savor while cheering for Brazil’s women’s soccer team:

MUSHROOM BRUSCHETTA

Prep time: 15 minutes
Serves: 6 portions

Ingredients

• 6 slices of Italian bread (filone), lightly toasted (180 g)
• 1 garlic clove (3 g)
• 3 tablespoons olive oil (45 ml)
• 1 cup button mushrooms, quartered (40 g)
• 1 cup fresh shimeji mushrooms, separated (70 g)
• 1 cup dried shiitake mushrooms, rehydrated and chopped (25 g)
• 2 pinches salt (0.8 g)
• 1 pinch black pepper (0.2 g)
• 1 tablespoon chopped parsley (5 g)

Preparation

1. Arrange bread slices on a tray and lightly rub the surface with the garlic clove. Set aside.
2. In a medium pan, heat the olive oil over high heat. Add the fresh mushrooms and dried shiitake, and sauté for 5 minutes, until tender. Add salt and pepper, and mix gently.
3. Place the mushroom mixture on the bread slices, sprinkle with parsley, and serve immediately.
   

Tips:

• Lightly rubbing garlic on toasted bread gives it a subtle flavor and aroma.
• To rehydrate dried shiitake, place it in a bowl, cover with hot water, leave for 25 minutes, and drain.

HOMEMADE MINI-BURGER

Prep time: 35 minutes
Serves: 2 units

Ingredients

• 80 g ground beef (patinho cut)
• ½ small garlic clove, chopped
• 1 teaspoon chopped parsley
• 1 pinch nutmeg
• 1 pinch salt
• ½ teaspoon extra virgin olive oil
• 2 teaspoons chia seeds

Preparation

1. Season ground beef with garlic, parsley, nutmeg, salt, and olive oil, mixing well.
2. Add chia seeds and divide into two equal portions. Shape into balls, then flatten into mini-burgers.
3. Refrigerate for 15 minutes.
4. Grill in a nonstick skillet over medium heat, on both sides.
5. If necessary, add a small amount of water to prevent burning and ensure proper cooking.
   

Tip: serve the mini-burgers with homemade carrot or broccoli bread.

CHEESE AND TOMATO ROLL

Prep time: 55 minutes
Serves: 8 portions

Ingredients

Batter

• ½ cup oil (100 ml)
• 3 eggs (150 g)
• 1 cup all-purpose flour (110 g)
• 1 cup milk (200 ml)
• 1 tablespoon baking powder (10 g)
• ½ teaspoon salt (2.5 g)

Filling

• 1 tablespoon oil (15 ml)
• 2 garlic cloves, chopped (10 g)
• 4 small tomatoes, seedless and chopped (520 g)
• 1 teaspoon salt (5 g)
• 150 g sliced mozzarella
• 1 egg yolk, beaten (20 g)
• 3 tablespoons grated parmesan cheese (25 g)

Preparation

1. For the batter: in a blender, combine oil, eggs, flour, milk, baking powder, and salt, and blend until smooth.
2. Pour into a large rectangular baking pan (27 x 40 cm), lined with greased parchment paper, and bake at 180 °C (350 °F) for 20 minutes.
3. Remove from oven, unmold while hot onto a damp dish towel, and roll up. Set aside.
4. For the filling: sauté garlic in oil for 1 minute, add tomatoes and salt, stir, and remove from heat.
5. Unroll the batter, spread the tomato mixture, top with mozzarella, roll up again, place on a greased baking tray, brush with egg yolk, and sprinkle with parmesan.
6. Bake at 200 °C (400 °F) for 10 minutes, until lightly golden.
   

Tip: for a uniform roll, grease the pan before lining with greased parchment paper.

UMAMI

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