Recipes to make Valentine’s Day more umami | Press

São Paulo, June 2016 – A good romantic dinner can strengthen any couple’s relationship. It’s a moment to exchange affection, plan trips, talk about the future – or simply catch up. Choosing a conversation topic with someone you love is easy; what’s often difficult is deciding on the menu for such a special occasion like Valentine’s Day.

To help with the menu for the upcoming 12th, the Umami Committee has selected two practical recipes so couples can enjoy the mood and savor dishes with umami, one of the five basic tastes of the human palate. In addition to being delicious, the Tagliatelle al Sugo and Meatballs in Fresh Tomato Sauce have a pronounced umami flavor, thanks to the tomatoes – not to mention the Parmesan cheese, perfect for pairing with these dishes and full of umami too.

Make Valentine’s Day more #hummmami – check out the recipes below:

Meatballs in Fresh Tomato Sauce

Ingredients:

Meatballs

• 500 g ground beef (top sirloin)
• 1 egg
• 2 tablespoons breadcrumbs
• 1/2 cup milk (100 ml)
• 1/2 teaspoon salt
• 1/2 teaspoon monosodium glutamate

Sauce

• 1 kg ripe tomatoes, peeled, seeded, and chopped
• 3 tablespoons olive oil
• 1 medium onion, chopped
• 1 clove garlic, chopped
• 1 teaspoon salt
• 1 teaspoon monosodium glutamate

Preparation:

1. Prepare the meatballs: in a bowl, combine the ground beef, egg, breadcrumbs, milk, salt, and monosodium glutamate. Mix well and shape into balls about 5 cm in diameter.
2. Place them on a greased baking sheet, cover with aluminum foil, and bake in a preheated oven at 180°C (medium heat) for 30 minutes.
3. Remove the foil and bake for another 10 minutes. Meanwhile, prepare the sauce: in a blender, blend the tomatoes until smooth. Set aside.
4. In a medium saucepan, heat the olive oil over high heat. Add the onion and garlic and sauté until lightly golden (about 5 minutes).
5. Add the tomato purée, salt, and monosodium glutamate, and cook uncovered over low heat for about 10 minutes, stirring occasionally.
6. Pour the sauce over the meatballs and serve immediately.
   

Yield: 5 servings
Preparation time: 20 minutes (+40 minutes baking)
Tip: Garnish with fresh basil leaves to taste.

Tagliatelle al Sugo

Ingredients:

• 500 g ripe tomatoes, peeled, seeded, and chopped
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon monosodium glutamate
• 1/2 package cooked tagliatelle (250 g)

Preparation:

1. In a blender, blend half of the tomatoes until smooth. Set aside.
2. In a medium saucepan, heat the olive oil over high heat. Add the onion and garlic and sauté for 3 minutes or until lightly golden.
3. Add the remaining tomatoes and cook over low heat, partially covered, for 10 minutes or until they break down.
4. Add the blended tomatoes, salt, and monosodium glutamate, and cook over medium heat for 5 minutes.
5. Remove from heat, pour over the pasta, and serve immediately.
   

Yield: 4 servings
Preparation time: 30 minutes
Tip: For a thicker sauce, add two tablespoons of tomato paste.

Find more recipes at portalumami.com.br 

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 on 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 the taste for a few minutes after eating. To learn more, visit portalumami.com.br