Brazil

Fresh palm heart (in strips)

Shrimp

Fresh cream

Olive oil

truffle oil

Dijon mustard

Sicilian lemon

truffled honey

Roasted shelled pistachios

Garlic (clove)

Onion

White wine

Parsley

Salt and Black Pepper

Truffled peach palm noodles with shrimp in mustard sauce and truffled honey and pistachios

Em uma panela refogue a cebola e o alho no azeite, quando estiver dourado coloque o creme de leite fresco e deixe reduzir, desligue o fogo e só então coloque a mostarda, o suco de meio limão, o mel, o sal e pimenta do reino e finalize com a salsinha, reserve.

In a pan, sauté the onion and garlic in the oil, when it is golden, put the fresh cream and let it reduce, turn off the fire and only then put the mustard, the juice of half a lemon, honey, salt and pepper. and finish with the parsley, set aside.

Em uma frigideira coloque um fio de azeite e refoge os camarões temperados com sal e pimenta do reino.

In a frying pan, put a thread of olive oil and sauté the shrimp seasoned with salt and pepper.

Retire os camarões e refogue a pupunha na mesma frigideira até ficar macia.

Remove the shrimp and sauté the peach palm in the same skillet until tender.

Coloque em um prato a pupunha em seguida os camarões, o molho e finalize com o azeite trufado e o pistache.

Place the peach palm on a plate, then the prawns, the sauce and finish with the truffle oil and the pistachios.

Truffled peach palm noodles with shrimp in mustard sauce and truffled honey and pistachios

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