Umami-rich recipes for the holiday season

Chef teaches how to prepare dishes for Christmas and New Year’s dinners

São Paulo, December 2023 – We are at the end of the year, a time when Christmas and New Year’s festivities take place. These are perfect occasions to gather special people in order to celebrate the achievements of the year that is ending and the beginning of a new cycle.

End-of-year celebrations involve many traditional foods and, although Brazilians have fond memories of the season’s classic dishes, their annual recurrence can make them predictable. An excellent alternative to break the routine is to try new recipes with foods rich in umami.

“Umami, the fifth basic taste of the human palate, is present in foods rich in glutamate, an amino acid that increases salivation and prolongs the taste of foods in the mouth,” says Lisiane Miura, chef of the Umami Committee.

Completing the five tastes of the palate along with sweet, salty, sour, and bitter, umami can be found in various everyday foods such as tomatoes, meats, fish, mushrooms, and aged cheeses.

The chef selected three recipes to end the year on a high note: a succulent lamb leg with ratatouille, a delicious zucchini lasagna with tofu, and a flavorful raspberry sauce for tender. Enjoy and happy holidays!

LAMB LEG WITH RATATOUILLE

Preparation time: 2 hours and 30 minutes
Serves: 8 portions

Credits: Umami Committee

Ingredients

Lamb leg

• 1.2 kg lamb leg, boneless and trimmed
• 1 teaspoon salt (5 g)
• half teaspoon ground black pepper (1.4 g)
• 2 cloves garlic, pressed (6 g)
• 1 teaspoon fresh rosemary, chopped (1.5 g)
• 1 teaspoon fresh thyme leaves (1.5 g)
• half tablespoon chopped basil (5 g)
• 3 tablespoons lemon juice (45 ml)
• 2 tablespoons olive oil (30 ml)
• 1 medium onion, chopped (150 g)
• 4 tablespoons dry white wine (60 ml)
• 1 cup water (200 ml)

Ratatouille

• 2 tablespoons olive oil (30 ml)
• 1 large onion, diced (200 g)
• 2 cloves garlic, pressed (6 g)
• 1 medium tomato, diced (150 g)
• 1 medium eggplant, diced (335 g)
• 1 large zucchini, diced (310 g)
• 1 teaspoon rosemary leaves (0.5 g)
• half teaspoon salt (2.5 g)
• 2 pinches black pepper (0.5 g)

Directions

1. Prepare the lamb: in a large bowl, place the meat and season with salt, pepper, garlic, rosemary, thyme, basil, and lemon juice. Tie the meat with kitchen string so it remains cylindrical and of even diameter. Cover with plastic wrap and marinate in the refrigerator for 1 hour.
2. In a large skillet, heat the oil over medium heat. Add the meat and brown on all sides for about 10 minutes. Transfer to a large baking dish and set aside. In the same skillet, add the onion and sauté for 2 minutes until softened. Add the wine and water, scraping the bottom of the pan.
3. Remove from heat, pour over the meat, cover with aluminum foil, and bake in a medium oven (180 °C / 350 °F), preheated, for 1 hour, or until cooked inside.
4. Meanwhile, prepare the ratatouille: in a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for 2 minutes until the onion becomes translucent. Add the tomato, eggplant, zucchini, and rosemary, and cook, stirring occasionally, for 5 minutes, or until the vegetables are “al dente.” Season with salt and pepper, and remove from heat.
5. Remove the lamb from the oven and serve with the pan juices and ratatouille.

ZUCCHINI LASAGNA WITH TOFU

Preparation time: 30 minutes (+ 20 minutes in the oven)
Serves: 6 portions

Credits: Umami Committee

Ingredients

Filling:

• 2 cups textured soy protein granules (140 g)
• 2 teaspoons salt (10 g)
• 3 cups water (600 ml)
• 2 packs tomato pulp (1.040 kg)
• 2 medium zucchinis, thinly sliced lengthwise (500 g)
• 300 g fresh pre-cooked lasagna sheets

Tofu cream:

• 500 g tofu, cubed
• 1 tablespoon lemon juice (15 ml)
• 2 tablespoons olive oil (30 ml)
• 1 and a half teaspoons salt (7.5 g)
• 1 cup finely chopped sun-dried tomatoes (150 g)

Directions

1. In a large saucepan, combine the soy protein, salt, 2 cups of water, and tomato pulp. Cook over high heat, partially covered, for 8 minutes, or until the soy protein is hydrated. Remove from heat and set aside.
2. In a medium saucepan, bring the remaining water to a boil. Add the zucchini and cook, partially covered, for 5 minutes, or until it begins to soften. Drain and set aside.
3. Meanwhile, prepare the tofu cream: in a blender, combine tofu, lemon juice, olive oil, and salt. Blend on low speed until smooth. Transfer to a bowl and stir in the sun-dried tomatoes.
4. Assembly: in a large baking dish, layer the sauce, pasta, zucchini, and tofu cream. Cover with aluminum foil and bake in a medium oven (180 °C / 350 °F), preheated, for 20 minutes, or until heated through.
5. Remove from oven and serve immediately.

Tips:

• If desired, before baking, sprinkle grated parmesan cheese on top.
• Assemble the lasagna right after cooking the zucchini so it doesn’t keep cooking and become too soft.

RASPBERRY SAUCE FOR TENDER

Preparation time: 15 minutes
Serves: 8 portions

Credits: Umami Committee

Ingredients

• 300 g raspberries
• 150 ml dry red wine
• 2 tablespoons olive oil (30 ml)
• 1 medium onion, grated (150 g)
• 2 tablespoons honey (36 g)
• half teaspoon salt
• 1 pinch black pepper

Directions

1. In a blender, combine raspberries and red wine, and blend on medium speed until smooth. Set aside.
2. In a medium saucepan, heat the olive oil over medium heat. Add the onion and sauté for 1 minute, or until softened. Add the blended raspberries, honey, salt, and pepper, and cook over low heat, stirring occasionally, for about 10 minutes, or until thickened.
3. Remove from heat and serve with previously roasted tender.

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 the increase in salivation and the persistence of the taste for a few minutes after eating food. To learn more, visit www.portalumami.com.br.