Valentine’s Day: learn two umami recipes to surprise on this date

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Umami Committee chef suggests two loving preparation options

São Paulo, June 2023 – Love is in the air! In June, besides the arrival of cold weather in much of the country, the season of lovers also begins, as on June 12 Brazil celebrates Valentine’s Day.

To celebrate such a special date, Umami Committee chef Matheus Aguiar suggests two dish options to ensure a romantic dinner with the person you love: a succulent beef parmigiana and a delicious plantain gnocchi with dried beef.

The chef says both dishes are rich in umami, the fifth basic taste of the human palate, which makes the meal even tastier. The main component responsible for umami is the amino acid glutamate, naturally present in various foods.

“Ingredients we use in everyday diets are rich in umami, such as tomatoes, meats, fish, parmesan cheese, corn, among many others,” Matheus says.

Get ready to surprise your “better half” with a more traditional recipe or an unusual dish, full of love and flavor!

BEEF PARMIGIANA
(Prep time: 30 minutes [+ 15 minutes chilling + 10 minutes in the oven])
Serves: 2 portions

Ingredients
Breaded steaks

• 2 beef rump steaks (200 g)
• 2 pinches salt (0.8 g)
• 2 tablespoons all-purpose flour (20 g)
• 1 egg, lightly beaten (50 g)
• 4 tablespoons breadcrumbs (40 g)
  

Tomato sauce

• ½ tablespoon oil (7.5 ml)
• ½ small onion, chopped (50 g)
• 1 garlic clove, chopped (3 g)
• 2 small ripe tomatoes, chopped (260 g)
• 1 teaspoon oregano (0.5 g)
• 4 slices mozzarella (80 g)
  

Preparation

1. In a small bowl, place the steaks and salt, and mix. Cover and refrigerate for 15 minutes to marinate.
2. Meanwhile, make the sauce: in a medium pan, add the oil and heat over high heat. Add the onion and garlic, and sauté for 3 minutes, or until golden.
3. Add the tomato and sauté over medium heat for 5 minutes, or until partially broken down. Remove from heat, sprinkle with oregano, and set aside.
4. Dredge the steaks in flour, then egg, and finally breadcrumbs. Deep-fry in hot oil for 2 minutes per side, or until golden. Drain on paper towels.
5. In a small rectangular baking dish, spread half of the reserved sauce, arrange the steaks, top with the remaining sauce, and distribute the mozzarella slices over the steaks.
6. Bake in a moderate oven (180 degrees), preheated, for 10 minutes, or until the cheese melts.
7. Remove from the oven and serve immediately.

PLANTAIN GNOCCHI WITH DRIED BEEF
(Prep time: 50 minutes)
Serves: 2 portions

Ingredients
Gnocchi

• 2 medium plantains, unpeeled (420 g)
• 1 egg yolk (20 g)
• 2 pinches salt (0.8 g)
• 3 tablespoons all-purpose flour (30 g)
• 1 tablespoon unsalted butter (15 g)
  

Sauce

• 1 tablespoon unsalted butter (15 g)
• ½ small onion, chopped (50 g)
• 1 cup dried beef, soaked, cooked, and shredded (100 g)half cup heavy cream (100 g)
• ½ cup milk (100 ml)
• 4 tablespoons grated parmesan cheese (16 g)
• 2 tablespoons chopped parsley (10 g)
  

Preparation

1. Make the gnocchi: in a medium pan, place the plantains, cover with water, and cook for 15 minutes, or until tender.
2. Meanwhile, prepare the sauce: in a medium pan, add the butter and melt over medium heat. Add the onion and sauté for 3 minutes, or until golden.
3. Add the dried beef and sauté for 2 minutes. Add the cream, milk, and cheese, and cook for 5 minutes, or until the sauce thickens. Remove from heat and set aside.
4. Drain the cooking water from the plantains, peel, and mash with a fork or ricer until a purée forms. Let cool.
5. Add the yolk, salt, and gradually the flour, mixing until a homogeneous dough forms.
6. On a floured surface, roll the dough into ropes and cut the gnocchi.
7. In a medium skillet, heat the butter and add the gnocchi in batches; sear over low heat for 2 minutes, or until golden.
8. Remove from heat, top with the heated sauce, sprinkle with parsley, and serve immediately.

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. Its two main characteristics are increased salivation and the lingering taste for a few minutes after eating. To learn more, visit www.portalumami.com.br.