Umami Plate
6 servings
20 minutes
Umami plate is a true hymn to Italian gastronomy, filled with a richness of flavors. This dish embodies the concept of the fifth taste—umami—combining the saltiness of prosciutto, the rich texture of parmesan, the spiciness of anchovies, and the aromatic depth of truffle oil. Sun-dried tomatoes add a light sweetness while olives and black olives provide exquisite bitterness. Artichokes and mushrooms complete this harmony of flavors, creating a multilayered experience. Serving with ciabatta and breadsticks makes tasting especially enjoyable, allowing one to savor each component. This set of ingredients is perfect for leisurely Italian aperitifs or festive gatherings where dishes are not just eaten but enjoyed. Balsamic vinegar and olive oil served alongside the appetizer allow each guest to find their ideal flavor composition.
1
On each plate, place 3 sun-dried tomatoes, a couple of pieces of parmesan, a spoonful of olives, black olives, mushrooms, a bit of artichokes, and 3 slices of prosciutto. Add a little butter and a couple of anchovies, lightly drizzled with truffle oil.
- Sun-dried tomatoes in oil: 12 pieces
- Parmesan (Parmigiano Reggiano): 12 pieces
- Green olives: 4 tablespoons
- Black olives: 4 tablespoons
- Mushrooms in oil (funghi sott'olio): 1 jar
- Artichoke hearts in oil: 1 jar
- Prosciutto: 12 pieces
- Salted anchovies in oil: 8 pieces
- Extra virgin olive oil: to taste
- Extra virgin olive oil: to taste
2
Don't overload the plate, or it will look like a mess. Give everyone a small container of olive oil and balsamic vinegar.
- Extra virgin olive oil: to taste
- Balsamic vinegar: to taste
3
Serve with a basket of breadsticks and assorted Italian bread.
- Grissini (breadsticks): to taste
- Ciabatta: to taste