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Palmito is a very tasty food to be eaten alone, but that doesn’t mean you can’t use your creativity and create amazing dishes with it. And to help you get started, here are some delicious recipes that you can prepare at home.

Palmito au gratin with parmesan

  • 4 palmito tarts (about 500 g)
  • ½ onion
  • 2 cups of tea
  • 2 tablespoons of wheat flour
  • 2 tablespoons of butter
  • 1 bay leaf
  • 1 clove
  • ¼ cup (tea) of grated Parmesan cheese
  • freshly grated nutmeg to taste
  • Salt to taste
  1. Preheat the oven to 200 ºC (medium temperature). Butter a medium refractory (that holds 1 liter).
  2. Peel the onion and attach the bay leaf, pricking with the cloves. Cut the palmitos into thick slices of about 1 cm and set aside.
  3. Bring a medium saucepan to medium heat. When it is hot, add the butter and, as soon as it melts, mix the flour and stir well for 1 minute. Remove the pan from the heat and add all the milk at once. With the wire whisk, mix vigorously to dissolve the flour meal.
  4. Return the pan to medium heat, add the onion skewered with bay leaf and stir with the whisk for about 10 minutes, until it thickens. As soon as the sauce is ready, turn off the heat and, with tongs, remove and discard the onion. Season with nutmeg and salt to taste.
  5. Cover the bottom of the greased dish with half the sauce. Arrange the palmito slices, side by side, filling the bottom of the refractory. Drizzle with the rest of the sauce and sprinkle with the grated Parmesan cheese.
  6. Bake for about 30 minutes, until browned. Serve it as a main course or side dish.

Chicken with palmito cream

  • 1 kg of shredded chicken breast
  • 500 g of sliced palmito
  • 1 liter of milk
  • Corn starch to give the point
  • Nutmeg
  • Salt to taste
  • 2 tablespoons butter
  • 2 glasses of curd
  • 4 cloves of garlic
  • 1 onion, finely chopped
  • Olive oil to taste
  • 2 tablespoons of tomato paste
  • 200 g of grated mozzarella
  1. Cook and shred the chicken.
  2. Sauté in olive oil with garlic and onion.
  3. Season with salt and tomato extract.
  4. Place on a platter and set aside.
  5. In a pan heat butter and fry the garlic and onion, then add the palmito and sauté and add about 800 ml of milk.
  6. Dissolve the corn starch in 200 ml of milk and thicken the sauce.
  7. Add the nutmeg and salt to taste.
  8. Place over the chicken.
  9. Place the curd on top.
  10. Then the mozzarella.
  11. Bake for about half an hour. Serve with white rice and potatoe chips.

Palmito pie

  • 200g of margarine oven and stove
  • 1 beaten egg
  • Salt to taste
  • 100ml of milk cream
  • 300g of wheat flour
  • 3 tablespoons of margarine
  • 100g chopped onion
  • 1 clove of minced garlic
  • 400g of chopped palmito
  • 1 cup (tea) creamy cheese
  • 3 boiled and chopped eggs
  • Chopped parsley to taste
  • Chopped chives to taste
  • Salt to taste
  • Beaten egg for brushing
  1. Put margarine in the mixer and beat at slow speed using the globe. Add salt and gradually add the beaten eggs. Add milk cream and beat until creamed. Mix the wheat flour until it forms a homogeneous dough. Cool for 1 hour before opening.
  1. Sauté the palmito with the chopped onion and garlic in the margarine and in a bowl the braised palmito, the cottage cheese, the chopped eggs, the chopped parsley and the chives. Correct the salt. Reserve.
  2. With 350g of dough cover the bottom and side of a baking pan with removable bottom with a diameter of 20 cm and a height of 4.5 cm. Fill with the filling and using the rest of the dough cover and decorate the pie. Brush the beaten egg over the dough. Bake in a preheated oven at 160ºC for approximately 45 minutes.
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