Umami recipe: light post-carnival dish | Press

São Paulo, February 2016 – Many people say that the Brazilian calendar only really starts after Carnival. Amid so many celebrations, it’s important to take care of your health and maintain a balanced diet. To help, the Umami Committee has selected a special recipe so the whole family can get back to routine in a healthier way—without forgetting the pleasure of enjoying a light meal.

In the Vegetable Pie, Umami – the fifth basic taste of the human palate – takes center stage and is present in the tomatoes, mixed vegetables, and onions that make up the ingredient list. These foods are responsible for prolonging flavor and increasing salivation, which helps with swallowing and digestion. To add more Umami-rich foods to the dish and make it even tastier, one tip is to include spinach and mushrooms.

Find more recipes at www.portalumami.com.br

Vegetable Pie

Ingredients:

Filling

• 2 tablespoons olive oil
• 2 cloves garlic, chopped
• Half small onion, chopped
• 2 medium ripe tomatoes, chopped
• 1 can mixed vegetables, drained (200 g)
• 2 tablespoons chopped parsley
• Half teaspoon salt
• Half teaspoon monosodium glutamate

Batter

• 1 cup milk (200 ml)
• 1 egg
• Half cup oil
• Half teaspoon salt
• Half teaspoon monosodium glutamate
• Half cup cornstarch
• 1 and a half cups all-purpose flour
• 1 tablespoon baking powder

Preparation method:

1. In a medium saucepan, heat the olive oil over high heat and sauté the garlic and onion for three minutes.
2. Add the tomato, mixed vegetables, parsley, salt, and monosodium glutamate, and cook for two minutes. Set aside.
3. Prepare the batter: in a blender, blend the milk, egg, oil, salt, and monosodium glutamate until smooth. Transfer to a bowl and gradually mix in the cornstarch, flour, and baking powder, stirring with a spoon.
4. Grease and flour a rectangular baking pan (29×20 cm) and spread half of the batter. Add the filling and cover with the remaining batter.
5. Bake in a preheated medium oven (180°C) for 35 minutes, or until the surface is golden brown.
6. Serve immediately.

Chef’s Tip: This is a very practical and versatile recipe, and the filling can be of your choice: tuna, ham and cheese, hearts of palm, etc.

Yield: 6 servings
Preparation time: 25 minutes (+35 minutes baking)

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