Palm hearts are not so popular in North America, for obvious reasons. In Brazil, however, they are part of our culinary tradition, found everywhere. It is called “palmito” and it is really rare to find anyone that doesn’t like it. It is a nutritious vegetable and the most popular way to consume it is canned. But I remember buying it fresh in the market and cooking at home, in water with a bit of salt and vinegar. Delicious! Fresh, for the hot temperatures, palm hearts are great in salads, for example, and a must have in the so popular Brazilian barbecue restaurants (the priceless all you can eat BBQ’s feasts). Learn more about these fabulous restaurants here.
And if you want more info about palm hearts you can find it here.
This recipe is one of my daughter’s favs. She loves both, leeks and palm hearts and they really go well with the ricotta. If you are trying to cut on calories, substitute it for the low fat version and replace whole eggs by egg whites. It is a super tasty meatless meal, that is a great option for a lunch to go, brunch or a light dinner. It also works very well with mushrooms replacing the palm hearts. It takes only 10 min to put everything together.
Serve warm with a nice green salad.
Palm hearts and leeks light ricotta quiche
500 gr ricotta cheese
1/3 cup milk
4 tbs grated Parmesan cheese
1/2 tbs sal
1/2 tsp white pepper
1 cup of leeks, cut in slices (only the lighter part)
1/2 onion chopped
1 cup of palm hearts diced in small pieces
1/2 tbs butter
Pre heat oven to 400F.
In a small pan melt butter and add onions and leeks, stirring until they are transparent.
In a medium bowl mix all the other ingredients together and add the cooked onions and leeks mix, stirring well. Pour the mix in a greased oven pan, sprinkling some Parmesan cheese on top. Cook for 40 to 50 min or until the top is firm and golden, not bubbling any more.
Enjoy and thanks for stopping by.