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CHEF ALEX ATALA´s HEART OF PALM FETTUCINI WITH POPCORN DUST

post #1 of 2
Thread Starter 

 

Ready in 100 minutes ... Chef Atala from D.O.M. Retsaurant in Sao Paulo, Brazil is restuarateur and chef of the 7th best restaurant in the world according to London´s Restaurant Magazine ... Here is a Brazilian and Italian fusion recipe to try out ...

Please note, that Sao Paulo has one of the largest Italian and Japanese populations in South America outside of their native lands.

 

Serves 6 to 8 ...

 

400g heart of palm

1 zucchini

60g butter unsalted

15 leaves of sage

10ml butter clarified

10g Peruvian Corn

Parmesano cheese

Olive oil Extra Virgin

Salt and black pepper

100g of Popcorn

 

The Popcorn Dust:

Heat the oil to 180 degrees centig and fry the corn in small quantities.

Take some paper towelling and crush the corn kernels into a dusty powder.

Then, put this dust into a food processor or blender and create a fine powder.

 

Clarified Butter:

Heat the butter for 45 minutes at a very low temperature.

Remove all impurities with a clean cheesecloth twice.

 

Peruvian Corn:

In a sartén, put a shot glass of extra virgin olive oil and then sauté the corn until tender and golden.

 

The Dish:

 

Cut the hearts of palm in strips with a mandolin to appear like stringy fettucini.

Then cut the zucchini in fine slices.

Sauté the zucchini in the clarified butter.

Heat until they foam slightly.

Add the sage leaves and heart of palm, salt and pepper. 

Dust with the corn powder and the removed kernels of corn.

Add parmesano cheese and toss.

 

www.domrestaurante.com.br

 

Chef Atala speaks Portuguese, Spanish, English, Italian and French fluently.

 

 

 

 

post #2 of 2

Popcorn dust another one of those cutsey items , next why don't we try real dust?

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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