F1 São Paulo GP 2022: three umami-winning recipes to enjoy the event

Credits: Pexels

Get your engines ready to prepare a delicious popcorn, a traditional whole-wheat penne “alla putanesca,” and a tasty spinach risotto

São Paulo, November 2022 – Next Sunday (13) the Formula 1 São Paulo Grand Prix 2022 will take place — a fast-paced event perfect for gathering friends and family to watch together.

To guarantee a pit stop with a quick, easy, and delicious menu that everyone will love and that will make you take the lead, the Umami Committee has selected three practical and umami-rich recipes for you to be the crowd’s champion: flavorful popcorn, a traditional whole-wheat penne “alla putanesca,” and a wonderful spinach risotto.

Start your engines!

UMAMI POPCORN
(Preparation time: 7 minutes)

Credits: Umami Committee

Ingredients

• 2 tablespoons oil (30 ml)
• ½ cup popcorn kernels (90 g)
• 1 tablespoon water (15 ml)
• ½ teaspoon salt (2.5 g)
• ½ teaspoon monosodium glutamate (AJI-NO-MOTO®) (2 g)
• 4 tablespoons grated parmesan cheese
  

Directions

1. In a large pan, place the oil, corn, water, salt, and AJI-NO-MOTO®, and heat over high heat.
2. Cover the pan and let it cook until all the kernels pop, shaking occasionally.
   Remove from heat, transfer to a large bowl, sprinkle the grated cheese, and mix.
3. Serve immediately.

WHOLE-WHEAT PENNE “ALLA PUTANESCA”
(Preparation time: 30 minutes)

Credits: Umami Committee

Ingredients

• 2 tablespoons olive oil (30 ml)
• 2 garlic cloves, sliced (10 g)
• 1 can sardines, in pieces (125 g)
• 1 can tuna, drained (120 g)
• 2 tablespoons capers, drained (25 g)
• 1 tablespoon pitted black olives, sliced (10 g)
• 2 tablespoons sliced mushrooms (30 g)
• 2 cups tomato pulp (400 ml)
• 1 teaspoon salt (5 g)
• 2 tablespoons chopped basil (15 g)
• 250 g whole-wheat penne pasta, cooked “al dente”
  

Directions

1. In a medium saucepan, heat the olive oil over high heat and sauté the garlic for 1 minute, or until golden.
2. Add the sardines, tuna, capers, olives, and mushrooms, and mix well.
3. Add the tomato pulp and salt, and cook over low heat, covered, for 5 minutes. Add the basil, mix, and remove from heat.
4. Pour over the pasta, toss, and serve immediately.

SPINACH RISOTTO
(Preparation time: 30 minutes)

Credits: Umami Committee

Ingredients

• 1 piece (10 cm) kombu seaweed (5 g)
• 1 liter water
• 3 tablespoons unsalted butter (45 g)
• Leaves from 1 small bunch of spinach, washed (200 g)
• 1 small onion, chopped (100 g)
• 1 cup carnaroli rice (160 g)
• 1 teaspoon salt (5 g)
• 3 tablespoons dry white wine (45 ml)
• 100 g curd cheese, diced
  

Directions

1. In a large pot, place the seaweed and water, and bring to a boil uncovered. Remove from heat and discard the seaweed.
2. In a medium pan, melt 1 ½ tablespoons of butter over high heat. Add the spinach and sauté until wilted. Transfer to a bowl and set aside.
3. In the same pan, melt the remaining butter over high heat. Add the onion and sauté for 2 minutes, or until it starts to brown. Add the rice and mix until the grains are completely coated with butter. Add the salt and pour in the wine. Gradually add the reserved kombu broth, cooking over medium heat and stirring constantly, for about 15 minutes, or until the rice is moist and “al dente.”
4. Add the sautéed spinach and curd cheese, and mix gently. Remove from heat and serve immediately.

Tip: if desired, chop the hydrated kombu from the broth and use it in soups or salads.

UMAMI

It 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 the 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 continuation of taste for a few minutes after food intake. To learn more, visit www.portalumami.com.br.