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• 1 can precut or diced hearts of palm, drained
and rinsed in cold water.
• 1 white onion
• 1/2 red bell or sweet pepper cut into thin strips
• 1/2 green bell or sweet pepper cut into thin
• different colored lettuce leaves, to taste
• 6 fresh basil leaves
• 1 garlic clove

Crush the garlic and finely chop the basil. Stir
together with the mayonnaise and the olive oil
and slowly drizzle in the vinegar, then add the
cumin, salt, and pepper. Garnish a serving plate
with the green and red lettuce leaves; place the
diced hearts of palm of palm on top. Garnish with
bell or sweet pepper slices. Dress the salad with
the vinaigrette just before serving (so the greens
will not wilt)
Hearts of Palm Salad
serves 6 people
Capresse Palmito Flags

• 6 sticks of La Cima hearts
of palm
• 3 slices of white cheese
• ¼ cup of Italian vinaigrette
or olive oil with balsamic
• 18 cherry tomatoes
• 18 basil leaves
• 9 wood

Cut every stick in three. Cut
every cheese slice in 6
squares. Take a wood stick
and put it inside the cheese,
follow by the tomato, then for
the heart of palm and finish
with the basil. Repeat. Serve
with the vinaigrette

4 tablespoons of olive oil
2 tablespoons of wine vinegar
1 tablespoon of mayonnaise
1 pinch of powdered cumin
salt and pepper to taste
Hearts of Palm Wrapped in Crisp Bacon
• 6 stalks of whole La Cima hearts of palm
• 6 strips of bacon
• ¼ cup of honey of maple syrup
• 1 tablespoon of butter
• Cherry tomatoes (for decoration)
• Basil (for decoration)
• Black pepper
• wood sticks
In a frying pan melt the butter. Add the honey and rest. Take out of the heat and reserve. Wrap the hearts of palm with the bacon (assure with a
wood stick). Put the wraps in a metal tray and varnish with honey. Put the pepper and take it to the oven, pre-heat at 350° for 10 minutes or until
the bacon is crisp. Take out the wood sticks and serve. Use the cherry tomato and the basil for decoration.
Hearts of Palm Lasagna
serves 6 people

• 28 oz of hearts of palm, drained and rinsed in cold
• 1 package lasagna noodles
• 2 onions
• 3 cloves of garlic
• 3 celery stalks
• 2 tomatoes
• 3 tablespoons of olive oil
• fresh parsley
• marjoram or fresh or dried oregano
• 3 oz of grated Gruyere cheese
• salt and pepper

1 egg
1 teaspoon of fresh cream
a little water
salt and pepper

Chop the onions and the celery. Brown them in a pan in olive oil. Add the diced
tomatoes, the crushed garlic, and the chopped parsley or marjoram. Add the salt and
pepper. Generously season so it has a lasagna flavor. Once the tomatoes have broken
up, remove from the heat. Chop the hearts of palm in thin slices. In a baking dish, add
the ingredients in layers, the hearts of palm and the lasagna noodles. Beat an egg, the
cream and a little water. Season with salt and pepper. Add the liquid to the baking dish.
It should be one centimeter above the last layer. Allow the lasagnas to plump up and
soften at least for 1 hour. Continue to add water until the desired volume has been
reached. Bake at 160°C, making sure that the lasagna noodles slowly plump up. When
the liquid has been absorbed, sprinkle with cheese and cook another 15 minutes at the
same temperature. Serve when the cheese has browned.
Rice and Hearts of Palm
serves 4 people

Add water to precook rice and let cook until rice has puffed but remains somewhat crunchy.
Melt the margarine in a pot over low heat. Add the finely chopped onion and garlic and let
them brown. Next add the cream with a tablespoon of dissolved corn starch and the chopped
hearts of palm. When it comes to a boil, add a pinch of salt. In another pan, add a
tablespoon of margarine and sauté the cubed cooked or smoked ham. When browned a
little, take it off the heat, add the sweet corn and then add it all to the sauce. Next, in the
baking dish, lay down a layer of rice, add a little of the hearts of palm sauce and a layer of
cheese. Repeat until all the ingredients are used up. Finish with a layer of cheese. Bake.

• 1/2 bar of margarine
• 1/2 medium onion, finely chopped
• 3 minced garlic cloves
• 9 ounces of Mozarella cheese (or cheese that
• 3 cups of pre-cooked rice
• 7 ounces of cooked or smoked ham, diced in
• 1 small can of sweet corn
• 1 greased baking dish
• 2 liters of water


1 tablespoon of corn starch
1 cup of cream
1 14 oz jar of hearts of palm
salt to taste
  9 portions
6 portions