I created this stuff after reading about on Taste #5 by by Laura Santtini. (Google it).
I've been working on it a while and only recently started using it on pies served to others. I'm posting the recipe here because I make/prefer Neapolitan-style pies, and it's on these that I've experimented using the Umami Bomb.
This recipe uses a 170g can of tomato paste as the base.
This recipe yields approx. 15 fl oz.
Umami Bomb #1
Two 12' sauté pans. One non-stick, one not (I use stainless steel).
Food Processor or blender
170g Tomato Paste
80g EV Olive Oil
80g Porcini & Shiitake Mushrooms
20g Kalamata Olives
90g Aged Cheese, grated (Parmigiano Reggiano, Asiago Vecchio or Pecorino Romano)
2 tsp Vincotto (Balsamic Vinegar's younger sister)
60g White Wine
2 tsp Anchovy Paste
1tsp Sea Salt, plus more to taste
2tsp Sugar (This is to taste, as tomato and olive bitterness may need tempering)
- Add 20g EVOO in a hot sauté pan (Stainless Steel or aluminum...We need to build a fond.).
- Add chopped mushrooms and 1 tsp salt. Sauté til brown. The salt helps draw out water.
- As the mushrooms finish, add 20g minced garlic and stir til fragrant, 30-40 seconds.
- Remove solids from pan into a heatproof bowl. Cover the bowl (Foil?). Hopefully, there's some brown bits stuck to the pan (Fond!).
- Lower the heat a little, and add 150g tomato paste to pan. Stir, stir stir.
Watch it carefully. It will start to brown and stick to the pan (More fond!).
- Add 2 tsp Vincotto.
- Add 2 tsp Anchovy paste. Stir, stir, stir.
- Remove as much as you can from the pan, and add to heatproof bowl of mushrooms/garlic.
- Pour 60g white wine in pan to deglaze the fond. When deglazed, add to the mix in the heatproof bowl. All done with that pan.
- Heat Non-stick pan over medium-medium high heat.
- Sprinkle 70g of aged cheese to create/approximate a "cheese crisp" (Google it.)
Do not stir, as you want it to color. It'll turn golden, and brown a bit on the edges. Some cheesy oil may come from the cheese, and it'll smell great...Like a pizza!
- When it has colored well, add it to the mix in that bowl.
- Place all the cooked ingredients to the food processor or blender.
- Add remainder of raw ingredients.
Raw minced garlic(5g)
- Whiz it all up with a little more EVOO to make a homogeneous paste. I needed 60g more oil in my blender. A food processor will probably require less.
Add salt and sugar to taste (I needed 2 tsp sugar, as my olives were really bitter good). I didn't need any more salt. (This is the best part, because it's warm, and funky-fragrant)
- Pour into a squeeze bottle.
- Refrigerate. I don't know how long it will keep in the fridge.
I really like the cooked and the raw components together. Ooh, Mami!!!
I hope all this makes sense. I believe this is the first recipe I've ever typed out.
Umami Bomb #2 is next.
Basically the same recipe, with these changes;
- Sugar will be replaced by a whole grated and sautéed carrot.
- Double the mushroom component.
- Replace salt with soy.
- Less oil
Followed by "Upapi Bomb" (With meat!)
I attached a picture. I used no flash to try and show as accurately as I can what it looks like.
Sorta Like an oily rufous turd?
Rufous is a colour that may be described as reddish-brown or brownish-red, as of rust or oxidized iron.