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.
Jillian and I have always worked with our hands. It might sound strange, but the biggest difference between farming and the art world is the natural surroundings. That connection to the elements was missing for us during our time at Virginia Museum of Fine Arts, but really the leap from museum to field started with our love of great food. We like to cook simply with the best ingredients we can get our hands on, so we started growing vegetables on family land in Buckingham. The idea for Perryhill Produce hit me while sowing tomato seed.
Check out the rest of the interview, along with some great pictures of the farm at Relay Living.