Palmito Ao Forno Recipes

PALMITO AO FORNO

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine the butter and garlic in a saucepan over medium heat; heat together until the butter melts completely. Add the cream into the butter mixture and simmer 3 to 5 minutes, stirring constantly. Melt 1 3/4 cup Parmesan cheese into the cream mixture. Stir in the onion and remove from heat.
• Heat the olive oil in a large skillet over medium heat; cook the mushrooms in the oil until they begin to brown. Stir in the hearts of palm, Mexican-style corn, arugula, and green beans; add to the cream mixture; season with salt; transfer to a large baking dish; top with 3/4 cup Parmesan cheese.
• Bake on top rack in the preheated oven until the cheese has browned, 40 to 50 minutes.

PALMITO AO FORNO

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine the butter and garlic in a saucepan over medium heat; heat together until the butter melts completely. Add the cream into the butter mixture and simmer 3 to 5 minutes, stirring constantly. Melt 1 3/4 cup Parmesan cheese into the cream mixture. Stir in the onion and remove from heat.
• Heat the olive oil in a large skillet over medium heat; cook the mushrooms in the oil until they begin to brown. Stir in the hearts of palm, Mexican-style corn, arugula, and green beans; add to the cream mixture; season with salt; transfer to a large baking dish; top with 3/4 cup Parmesan cheese.
• Bake on top rack in the preheated oven until the cheese has browned, 40 to 50 minutes.

PALMITO SALAD

Steps:

• In a large bowl; place hearts of palm, tomatoes, black olives, and jalapeno.
• In a little bowl; mix oil, honey, lime juice, rice vinegar, capers, and garlic.
• Pour caper mix and cheese into the hearts mix and toss to coat.
• Chill then enjoy!

ENSALADA DE PALMITOS (HEARTS OF PALM SALAD)

Steps:

• Using a food processor, puree the garlic into a paste. Add hearts of palm and process to a course purée. With the machine on, add oil in a thin stream until mixture is a velvety purée.
• Transfer the purée to a serving bowl and stir in tomatoes and scallions. Adjust salt if needed.
• Let sit at room temperature and serve within an hour. If topping salad greens chill mixture in refrigerator.

PASTEL DE PALMITO

Steps:

• You can make the dough by hand or use a food processor. Place the flour in a large bowl or food processor with some salt. Add the vegetable shortening and mix well or pulse until it makes crumbs. Stir in the egg, vinegar and the rum, then pour the water gradually until the mixture comes together as a dough. Knead the mixture once more, wrap in cling film and chill for 1 hr.
• Make the filling by heating the oil in a frying pan. Add the onion and garlic and season. Fry for 5 mins until soft and add the tomatoes, parsley and hearts of palm. Fry for another min and remove from heat.
• Halve the dough and using a floured surface, roll out the dough into a large square about 30cm X 30cm. Use a pastry cutter to make 6 squares. Repeat with the second piece of dough. If it's too soft, place it in the fridge, before adding the filling, to firm up again.
• Using a pastry brush lightly brush the edges of the square with water. Add 2 tbsp of the filling, a tiny dollop of cream cheese and fold over. Use a fork to press the edges together and seal. Chill until ready to fry. Place the pastries on a layer of baking paper, top with another and then wrap in cling film to stay dry until using.
• Heat 7.5-10cm vegetable oil in a wok or small heavy saucepan. It's ready when a small piece of bread dropped in sizzles immediately. Fry the pastels in batches for about 2-3 mins or until golden brown and bubbly. Drain on kitchen paper and fry the rest. Serve warm with napkins.