I want to taste it all! No, really I do. As the self-appointed “royal taster” of FRESH, it is my duty. There are four basic tastes – sweet, salty, sour and bitter. But wait there’s one more! Now food-industry insiders and foodies alike are seeing the evolution of tastes here.
(Drum roll please) Umami (pronounced “oo-MA-mee”) is the fifth taste. First stumbled upon in Japan, this obscure culinary concept is quickly taking over the center of the plate. It’s a little bit tricky to explain, usually defined as a meaty, savory, satisfying taste. This taste is rich, deep and powerfully savory. The new versatile kitchen essential Taste No. 5 Umami Paste by Laura Santtini can be located on our aisle five. This paste is a mixture of some of the best Mediterranean ingredients that pack a natural umami factor. But rest assured that there is no MSG hidden in this product. And with a little dab of umami you might find yourself using less salt.
Here are some quick ways you can start enjoying your new find!
Taste No. 5 can be used in pasta sauce, risotto, soup, stew, burger patties, salad dressing and gravy. Or try using it as Laura Santtini does, in her delicious chicken recipe:
4 skinless chicken breasts
Taste No. 5™ Umami Paste
4 small sprigs of fresh rosemary, plus 1 sprig chopped
Black pepper, to taste
8 slices of prosciutto crudo
Extra virgin olive oil, to taste
Salt, to taste
Marsala or white wine
Butter, to taste
Remove the chicken from the fridge half an hour before cooking. Preheat the oven to 350° F.
Roll each piece in a mixture of the Taste No. 5, 1 sprig chopped rosemary and pepper until well coated.
Wrap each chicken breast in 2 overlapping slices of prosciutto, tucking a rosemary sprig inside each parcel. Place in a roasting pan and splash with some oil. Add more black pepper and a sprinkling of salt flakes. Pop in the oven for 20 to 25 minutes. Three quarters of the way through, splash the wraps with some more olive oil and Marsala (if the chicken starts looking dry at any point during cooking, add an extra splash of olive oil and Marsala).
Remove from the oven when the prosciutto looks dark and delicious, and the chicken is firm to the touch.
For a glossy sauce, whisk a large knob of butter into the pan juices. Adjust the seasoning, pour over the chicken and serve.
TOP TIP: For a deliciously quick crust, simply mix Taste No. 5 with bread crumbs, chopped fresh herbs and some grated parmesan cheese and pack on top of meat, fish or vegetables. Drizzle with oil and bake at 180° F.