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Palm heart battle - CHRISTMAS SPECIAL
🇧🇷Brazil
•View in original language
(Português)
90 min(s)
8 servings
Raquel Novais
@chefraquelnovais- Ingredients
- Recipe
- English Potato800 g
- Sweetgrape Tomato300 g
- Small green pepper1 unit(s)
- Small yellow pepper1 unit(s)
- Small red pepper1 unit(s)
- Small onion1 unit(s)
- Garlic (clove)4 unit(s)
- Palm heart in natura500 g
- Pitted whole black olives150 g
- Olive oil100 g
- Thyme (pack)1/2 unit(s)
- Rosemary (pack)1/2 unit(s)
- Laurel (leaf)2 unit(s)
- Parsley to taste
- Salt and pepper to taste
- • Wash the potatoes well, and cut them into medium slices. You don't even need to peel. • And cook in a pan with boiling water with 1 teaspoon of salt, for 10 minutes.
- • Chop the onions into quarters (if very large, even into 8 pieces), and with your hands, break up the petals. • Also cut the peppers into slices, discarding the seeds. • Cut the fresh heart of palm into slices. In a frying pan, heat a thread of oil and brown the palmito slices. Reserve. • Clean the tomatoes and cut the garlic into slices.
- • Combine the onions, peppers, boiled potatoes, sliced garlic, tomatoes and olives in a large bowl (leave some for finishing). Season with salt, black pepper, the whole herbs, and plenty of olive oil.
- • For assembly, water the bottom of a refractory with a drizzle of oil. First place half of the seasoned vegetables, then the slices of palm heart (leave some for finishing), followed by the rest of the seasoned vegetables. Finish with some slices of grilled hearts of palm and some tomatoes and olives.
- • Bake in a preheated oven at 180 degrees for 45 minutes or until golden brown. Serve with a little fresh parsley on top and a drizzle of olive oil.
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