Young Coconut Palm Filling with Kani

Name: Young Coconut Palm Filling with Kani
Ingredients: 150g of fresh young coconut palm; 50g of white pepper; 100g of red bell pepper; 100g of green bell pepper; 100g of tomato; 350g of crab stick (kani-kama); 50ml of olive oil; 20g of garlic; 30g of onion; 50ml of white wine; 300ml of heavy cream; 5g of coriander; 50g of grated Parmesan cheese; 50g of salt; 50ml of vinegar

1
150g of fresh young coconut palm
2
50g of white pepper
3
100g of red bell pepper
4
100g of green bell pepper
5
100g of tomato
6
350g of crab stick (kani-kama)
7
50ml of olive oil
8
20g of garlic
9
30g of onion
10
50ml of white wine
11
300ml of heavy cream
12
5g of coriander
13
50g of grated Parmesan cheese
14
50g of salt
15
50ml of vinegar

Ingredients

1
150g of fresh young coconut palm
2
50g of white pepper
3
100g of red bell pepper
4
100g of green bell pepper
5
100g of tomato
6
350g of crab stick (kani-kama)
7
50ml of olive oil
8
20g of garlic
9
30g of onion
10
50ml of white wine
11
300ml of heavy cream
12
5g of coriander
13
50g of grated Parmesan cheese
14
50g of salt
15
50ml of vinegar

Directions

1
Scrape the young coconut palm and cook it in water with salt and vinegar
2
When cooked, cut 800g of young coconut palm into cubes and reserve
3
Remove the skin from the bell peppers and tomatoes and sauté them in olive oil with garlic and onion
4
Add the cooked young coconut palm in cube form, white wine, and heavy cream
5
Remove the skin from the bell peppers and tomatoes and sauté them in olive oil with garlic and onion
6
Add the cooked young coconut palm, white wine, and heavy cream
7
Cook to taste with coriander, salt, and white pepper
8
Cube the remaining young coconut palm, removing the center pulp
9
Add the prepared coconut palm filling
10
Then, gratinate with Parmesan cheese.