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

Discussion in 'Recipes' started by margcata, Oct 23, 2011.

  1. margcata

    margcata Banned

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    Food Writer
    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.
     
  2. chefedb

    chefedb

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