Heart of Palm 'Fettuccine' — Atala-Inspired
Fresh young palm hearts cut into ribbons, dressed simply with butter, lime and Brazil nut — the dish that put indigenous Brazilian ingredients on D.O.M.'s tasting menu.
⭐Inspired by Alex Atala · 🇧🇷 BrazilAbout This Recipe
Inspired by Chef Alex Atala's pioneering use of indigenous Brazilian ingredients at D.O.M., this dish reframes fresh palm heart (palmito) as fettuccine — the white tender heart cut into long ribbons that dress beautifully and have a unique tender-crunchy texture. Atala has spent his career documenting Brazil's biodiversity through his Instituto ATÁ, and palm heart is one of the ingredients he has done most to globalise.
Ingredients
Serves 4
- 400 gfresh palm hearts (palmito pupunha)(or jarred palm hearts, drained)
- 60 gunsalted butter
- 1 clovegarlic(smashed)
- 1lime(zested and juiced)
- 60 gParmigiano-Reggiano(finely grated)
- 30 gBrazil nuts(lightly toasted and finely chopped)
- 0.5 bunchfresh parsley(chopped)
- 1 tbspextra-virgin olive oil
- Maldon sea salt and freshly cracked black pepper
- 0.5 tspAleppo pepper or piri piri(to finish)
Instructions
- 1
Prep the palm hearts
Cut the palm hearts lengthwise into long, fettuccine-thick ribbons (about 0.5cm wide × the full length of the heart). If using jarred, gently rinse and pat dry first.
- 2
Sauté
Melt the butter in a wide pan over medium heat. Add the smashed garlic and cook 60 seconds until fragrant. Discard the garlic.
- 3
Cook the 'fettuccine'
Add the palm heart ribbons to the foaming butter. Toss gently for 2-3 minutes — they should warm through and absorb the butter without browning. They are tender and barely need cooking.
- 4
Finish with lime
Off the heat, stir in the lime zest, half the lime juice, parsley and a generous pinch of Maldon. Toss.
- 5
Plate fine-dining-style
Twirl the palm heart ribbons into nests on warm plates (use tongs and a spoon). Drizzle with olive oil. Top with grated Parmigiano, chopped Brazil nuts, a final pinch of Aleppo pepper and the remaining lime juice. Serve immediately.
Pro Tips
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Fresh pupunha palm heart is dramatically better than jarred — find at Brazilian groceries.
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Don't overcook — palm hearts are meant to remain crisp-tender.
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Brazil nuts are essential — they connect the dish to its Amazonian roots.
Variations
- •
Truffle Variation: shave fresh black truffle over the top in season — Atala's restaurant move.
- •
Vegan Version: substitute vegan butter and skip the Parmigiano; use nutritional yeast instead.
- •
Carbonara Variation: toss with cured egg yolk and pancetta for a Brazilian-Italian crossover.
Storage
Best eaten immediately. Cooked palm heart loses texture quickly.
History & Origin
Pupunha palm heart has been cultivated by indigenous Amazonian peoples for over a millennium. Industrial harvesting in the 20th century devastated wild palm populations, but sustainable Brazilian cultivation has re-established palm heart as a key Brazilian ingredient. Alex Atala's restaurant D.O.M. and his Instituto ATÁ have championed sustainable palm heart farming for global fine-dining adoption.
Frequently Asked Questions
What is pupunha palm heart?
Pupunha (Bactris gasipaes) is a Brazilian palm species cultivated specifically for its sustainable hearts — unlike wild palmito juçara, harvesting pupunha doesn't kill the tree. Atala's advocacy has been key to popularising sustainably farmed pupunha as the ethical choice for fine dining.
Can I use jarred palm heart?
Yes — but fresh is dramatically better. Jarred palm heart is preserved in salty brine and has a more uniform, slightly chalky texture. Fresh pupunha has a clean, almost sweet vegetable character. Jarred works for the technique here, but the dish is at its best fresh.
Why Brazil nuts?
Castanha-do-Pará (Brazil nut) is one of Brazil's most iconic Amazonian ingredients. Pairing it with palm heart creates a dish rooted entirely in Brazilian indigenous cuisine — both ingredients harvested from the same Amazonian biodiversity Atala has spent his career championing.
Is this dish vegan?
Easily made vegan — substitute vegan butter for the dairy butter and skip the Parmigiano (use nutritional yeast or omit entirely). The dish then becomes a clean showcase for the palm heart's natural flavour.
Nutrition Facts
Per serving (180g / 6.3 oz) · 4 servings total
Time Summary
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