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Radish with Umami Dressing

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.

SERVES 2
TOTAL TIME: 10 MINUTES
SERVE WITH ARUGULA, SQUID AND WHITE BEAN AND FETTUCCINE ALFREDO

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Fettuccine Alfredo

SERVES 4
TOTAL TIME: 20 MINUTES
SERVE WITH ARUGULA, SQUID AND WHITE BEAN AND RADISH WITH UMAMI DRESSING

Ingredients

  • egg fettuccine – 9 oz
  • heavy cream – 1/2 c
  • butter – 1/2 stick, in chunks
  • Parmigiano-Reggiano – 1/3 c, grated

Preparation

  1. Add fettuccine to boiling salted water
  2. While pasta is cooking, place a heavy skillet over medium-low heat and bring butter and cream to a simmer
  3. When fettuccine is al dente, reserve 1/2 c water and drain pasta
  4. 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.