20 thin slices of palm heart pupunha
1/4 of 1 Japanese kabochá abobora
Ground nutmeg, cinnamon to taste, salt and black pepper
1/2 cup of bread crumbs
100g grated Parmesan cheese
2 soup spoons of cherry liqueur (Frangélico)
1 small onion finely chopped
2 soup spoons of olive oil
3 soup spoons of butter
2 soup spoons of dried parsley and grated Parmesan cheese
Edible flowers
Torrated almonds
Small cubes of honeyed melon
20 thin slices of palm heart pupunha
1/4 of 1 Japanese kabochá abobora
Ground nutmeg, cinnamon to taste, salt and black pepper
1/2 cup of bread crumbs
100g grated Parmesan cheese
2 soup spoons of cherry liqueur (Frangélico)
1 small onion finely chopped
2 soup spoons of olive oil
3 soup spoons of butter
2 soup spoons of dried parsley and grated Parmesan cheese
Edible flowers
Torrated almonds
Small cubes of honeyed melon
1
Blanch the palm heart in boiling salted water
Scrape off excess water, dry with paper towels, and set aside
2
Cook the abobora without skin or seeds in boiling water
Drain and mash with a fork
Add ground nutmeg, cinnamon, salt, and black pepper, and mix well
Combine with bread crumbs, grated Parmesan cheese, and cherry liqueur
In another pan, caramelize the onion in olive oil
Join the purée and mix well
3
Place two palm heart slices on top of each other with a small portion of purée in the middle
Fold the edges to the center to form a square
Preheat the oven to 180°C and bake the tortés for about five minutes
4
Melt the butter, add dried parsley, and place the sauce over the tortés
Distribute grated Parmesan cheese, edible flowers, almonds, and honeyed melon cubes on the plate.
