FETTUCCINE OF PALM HEARTS WITH BUTTER AND SAGE, PARMESAN CHEESE AND POWDERED POPCORN

2013

INGREDIENTS: (serves 4)

1 kg palm hearts
1 small courgette
60 gr unsalted butter
10 ml clarified butter
15 sage leaves
50 gr Parmesan cheese in wafers
100 gr corn kernels Colza oil
Salt

PREPARATION:

For the powdered popcorn: Heat the colza oil to 180 oC. Fry the corn in batches until it bursts open like popcorn. Leave to dry on kitchen paper then crush to a powder. Sieve twice and season with salt.
For the clarified butter: Melt the butter over a low heat for 45 minutes, skimming constantly. Strain twice through kitchen paper.
For the fettuccine: Cut off the outside layer of the palm heart. Using a mandoline, cut the heart into thin strips to look like fettuccine. Blanch the fettucine strips in boiling salted water for one minute.

TO SERVE:

Cut the courgette into thin discs. Heat in a frying pan and seal one side using the clarified butter. Heat the butter until it turns light brown and frothy. Add the sage and the palm hearts. Season. Serve the fettucini at the centre of the plate with the courgettes to one side and the Parmesan wafers to the other. Decorate with the powdered popcorn.