Umami is one of the five basic tastes along with salty, sweet, bitter, and sour. It’s characterized by a mild, lingering flavor and pleasant mouthfeel that is enhanced with aroma. Think: Parmeggiano cheese, mushrooms sautéed in soy, or simply a ripe tomato. This savory recipe features umami-rich anchovy with some garlic to complement the bite of fresh radish.
When we eat at Edo’s Squid – one of our favorite Richmond restaurants – Squid with Arugula and White Beans is the go to appetizer. Although we don’t know Edo’s secret, this recipe mixes the same elements, playing acidity of lemon juice and balsamic off of spicy arugula and red onion; rounding it all out with earthy beans and the mild ocean flavor of squid.
- egg fettuccine – 9 oz
- heavy cream – 1/2 c
- butter – 1/2 stick, in chunks
- Parmigiano-Reggiano – 1/3 c, grated
- Add fettuccine to boiling salted water
- While pasta is cooking, place a heavy skillet over medium-low heat and bring butter and cream to a simmer
- When fettuccine is al dente, reserve 1/2 c water and drain pasta
- Add pasta, cheese and 1/4 c reserved water to skillet and toss to coat. Salt and pepper to taste, add additional pasta water if needed. Serve immediately.
Mustard sauce balances tangy and buttery flavors to cohere simple ingredients in an elegant dish. The hearty combination of protein and potatoes makes this rabbit recipe best for brisk spring evenings. For the less adventurous, preparing the mustard sauce with chicken is an excellent substitute, but naturally we recommend trying local rabbit for the full effect.
TOTAL TIME: 1 HOUR
SERVE WITH SAUTEED COLLARDS AND GARLIC – lemon juice omitted
Our recipe updates the classic Southern side dish to emphasize the natural flavor of fresh, local produce. Collards are cooked until color is at its peak and greens retain some firmness. Minced garlic and red pepper flakes give a little kick, and an optional squeeze of lemon juice brightens flavors. Try serving sautéed collards with poultry or fish.
TOTAL TIME: 10 MINUTES