Have you heard of the word “umami”? It is the fifth basic taste next to sweet,salty,sour and bitter. The Japanese word defined means pleasant, savory taste. A simple way to add umami to a meal is to include some Japanese dashi. This is an easy fish stock that contains bonito flakes and kombu seaweed.
This new taste has been associated with savory foods like anchovies,sun dried tomatoes,cheeses such as bleu and parmesan, sake and proscuitto to name a few. These wonderful foods all leave your palate with a lingering long after taste.
This pasta salad containing sun dried tomatoes is so bold. The intense flavors of the tomatoes are concentrated and help to create a lively dish. The light taste of the mozzarella cubes pair well with the briny olives and these slightly salty sun dried tomatoes.
1/2 lb fusilli
1/4 c slivered sun dried tomatoes packed in oil
6 oz cubed mozzarella
1/3 c chopped olives
1/4 c extra virgin olive oil
1/2 T balsamic vinegar
1/2 T red wine vinegar
salt and black pepper to taste
1.Prepare fusilli according to the package directions. Drain.
2.In a large bowl, assemble the pasta, sun dried tomatoes, diced mozzarella cubes and olives. In a small bowl, whisk the oil and vinegars together and then add to the larger one. Season with salt and pepper to taste.
3.Chill till serving.
4.Serve as a main meal with a baguette or as a side dish with grilled meat.
Adapted from Canada cooks.