Umami Recipes for the New Year | Press

São Paulo, December 2015 – During New Year celebrations, most families have the tradition of preparing fish dishes. The Umami Committee recommends two recipes created by Chef Cássio Prados to start 2016 with a special taste: Salmon Papillote with Asparagus and Coriander Seeds and, for dessert, Tiramisu.

In the first dish, Umami —the fifth basic taste of the human palate— is present in fish such as salmon and Saint Peter, as well as in tomatoes, onions, and asparagus. Tiramisu, on the other hand, is a traditional Italian dessert made with mascarpone cheese, ladyfinger biscuits, and coffee —a great option to share with family and friends.

Check below the ingredients and preparation method for each recipe and celebrate the New Year in style. Find more recipes at: www.portalumami.com.br

Salmon Papillote with Asparagus and Coriander Seeds

Ingredients:

• ½ red onion
• 200 g of salmon or Saint Peter
• 20 g of asparagus
• 20 g of cherry tomatoes
• 2 g of thyme, parsley, and rosemary
• 10 ml of sesame oil
• 5 g of coriander seeds
• 5 g of salt
• 2 sheets of parchment paper

Preparation:

1. Slice the onion thinly. Prepare a “bed” for the salmon by placing the parchment paper on a flat surface, then layering the onion, asparagus, and sliced cherry tomatoes.
2. Place the salmon on top with the skin facing up and season with herbs and coriander seeds. Drizzle half of the sesame oil over the fish and finish with a pinch of salt.
3. Wrap the papillote like a gift, twisting the ends to seal it. Place it on a baking sheet and bake in a preheated oven at 205 °C (400 °F) for 30 minutes. Remove from the oven, cut open the top, drizzle with a little more sesame oil, garnish with parsley leaves, and serve.

Tiramisu

Ingredients:

• 250 ml of espresso or strong brewed coffee
• 6 egg yolks
• 250 g of sugar
• 500 g of mascarpone cheese
• 30 ladyfinger biscuits
• Cocoa powder for dusting

Preparation:

1. Prepare the coffee, let it cool, and set aside. Beat the egg yolks with a mixer, gradually adding the sugar until you get a thick, frothy mixture. Turn off the mixer.
2. Using a spatula, gently fold in the mascarpone until you obtain a smooth, creamy consistency. Dip each biscuit in the coffee at room temperature (do not soak them too much). Arrange fifteen biscuits in a round dish (yes, the original tiramisu is round) and cover with a layer of cream.
3. Add the remaining biscuits, cover again with the cream, and refrigerate for at least one hour.
4. When serving, dust the surface with cocoa powder.

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 found specific receptors for this taste on 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 lingering taste that remains for a few minutes after eating. To learn more, visit www.portalumami.com.br.