FR2777427A1 - Cookery recipe for Palm Hearts a la Provencale - Google Patents

Abstract

A dish prepared by cooking palm hearts in a tomato-based sauce. A cookery recipe named Coeur de Palmier a la Provencale giving a dish with a net weight of 3-6 kg is made from the following ingredients: Palm hearts, between greater than 1.45 and less than 3 kg; chopped tomatoes, between greater than 1.2 and less than 2 kg; tomato concentrate, between greater than 0.07 and less than 0.25 kg; celery, between greater than 0.09 and less than 0.25 kg; sweet peppers, between greater than 1 and less than 1.6 kg; at least one seasoning agent, between greater than 0.04 and less than 0.12 kg; aromatic plants, between greater than 0.003 and less than 0.008 kg.

Description

The invention is in the field of food preparation, and it has for

  object a recipe based on heart of palm prepared in a sauce called "à la provençale", as well as a process for implementing such a recipe and the dish obtained, called "hearts of palm in

  Provençal ", by implementing this process.

  According to the present invention, a recipe for cooking, for the preparation of a dish known as "Provencal palm hearts," is characterized in that, for obtaining after preparation of a cooked dish with a net weight of between 3 kilograms and 6 kilograms, it is mainly composed of the following ingredients with quantities Qi expressed in kilograms: - palm hearts, previously conditioned canned, Q1 being between 1.45 and 3 - crushed tomatoes and in concentrate form , in respective quantity Q2 between 1.2 and 2 and Q3 between 0.07 and 0.25, - celery, preferably divided in minced form or equivalent, Q4 being between 0.09 and 0.25 - white beans, Q5 being between 1 and 1.5 - peppers, preferably red and divided into strips in particular or equivalent, Q6 being between 1 and 1.6 - at least one condiment, garlic in particular divided into strips preferably or equivalent, Q6 being between 0.04 and 0.12 and at least one aromatic plant, from the preferred group of plants including tarragon, savory, thyme and bay leaf, Q7 being between 0.003 and 0.008 for respective amounts between 0.1 gram and 3 grams for bay leaf, and between 1 gram and 15 grams

for other plants.

  The recipe of the invention, furthermore and preferably comprises: - onions, preferably divided into minced form for example or equivalent, Q8 being between 0.38 and 0.7 - fatty matter, and more particularly of first press virgin olive oil, Q9 being between 0.07 and 0.5, and - spices, such as salt and pepper, Q10 being between 0.02 and 0.1. More particularly, the recipe of the invention for obtaining a dish with a suitable taste, is composed of, for the same net weight obtained from cooked dish: - 1.7 kilograms of canned palm hearts, - 1.710 kilograms of crushed tomatoes, - 170 grams of concentrated tomatoes, - 110 grams of thinly sliced branch celery, - 1.27 kilograms of red peppers, cut into strips, - 100 grams of first-press virgin olive oil, - 65 grams of garlic in strips, - 480 grams of minced onions, - 34 grams of salt and 3 grams of pepper, - 7 grams of tarragon, - 6 grams of savory powder, - 7 grams of thyme, preferably from Provence,

  - 0.3 grams of bay leaf, preferably in powder.

  A method of implementing a recipe of the invention, for obtaining a cooked dish, consists of successively: - melting the peppers in the fat, with the onions, the garlic and the celery in branch, then - add crushed tomatoes, concentrated tomato, spices and aromatic plants, then - simmer for at least 5 minutes, the time required to reach the desired net weight of 4.62 kilograms being d '' about twenty minutes, and finally, - add the palm hearts in pieces, these having been previously conditioned in a can; We recognize a dish made from the recipe of the invention in that it comprises a plurality of sections of palm hearts mixed with a red pasty mixture formed by tomatoes and peppers, all

bathing in a clear red juice.

  It will be noted that the method of preservation of this dish has no impact on the scope of the invention, the dish being for example packaged canned or frozen, or can also be presented in stores in the fresh department, in particular the catering department. Note however that in the case of a conservation mode in

  canned, the above cooking time will have to be adjusted.

  Although a preferred form of a cooked dish of the invention has been described and represented, it should be understood that the scope of the latter is not limited to this form, but that it extends to any recipe, process for implementing such a recipe, and cooked dish comprising the

  characteristics set out above.

Claims (3)

  1.- Cooking recipe, for the preparation of a dish known as "Provencal palm heart", characterized: in that, for obtaining after preparation of a cooked dish with a net weight of between 3 kilograms and 6 kilograms, it is mainly composed of the following ingredients with quantities Qi expressed in kilograms: of palm hearts: 1.45 <Q1 <3 of crushed tomatoes: 1.2 <Q2 <2 of concentrated tomatoes: 0.07 < Q3 <0.25 celery sticks: 0.09 <Q4 <0.25 peppers: 1 <Q5 <1.6 of at least one condiment: 0.04 <Q6 <0.12 aromatic plants: 0.003 < Q7 <0.008 2.- Recipe according to claim 1, characterized: in that the aromatic plants are any one at least of the group of plants comprising tarragon, savory, thyme and laurel.   3. Recipe according to claim 1, characterized: in that it further comprises: onions: 0.38 <Q8 <0.7 of the fat: 0.07 <Q9 <0.5 of the spices: 0 , 02 <Q10 <0.1   4. Recipe according to claims 1 to 3, characterized:   in that it is more particularly composed of: hearts of palm: Q1 = 1.7 of crushed tomatoes: Q2 = 1.71 of concentrated tomato: Q3 = 0.17 of celery branch: Q4 = 0.11 of red peppers : Q5 = 1.27 garlic: Q6 = 0.065 onions: Q8 = 0.48 olive oil: Q9 = O, 1 salt and pepper: Q10 = 0.037 tarragon: Ql1 = 0.007 savory powder: Q12 = 0.006 thyme: Q13 = 0.007 bay leaf: Q14 = 0.0003 5.- Method of implementing a recipe according to   claims 1 to 4, for obtaining a cooked dish,   characterized: in that it consists of successively: - melting the peppers in the fatty matter, with the onions, garlic and celery in branch, then - adding the crushed tomatoes, the concentrated tomato, the spices and the plants aromatic, then - simmer for at least 5 minutes, the time required to reach the desired net weight of 4.62 kilograms being around twenty minutes, and finally, add the chopped palm hearts, those -which have been previously packed in canned; 6. Cooked dish obtained according to the method of claim, characterized: in that it comprises a plurality of sections of palm hearts mixed with a red pasty mixture formed by tomatoes and peppers, all bathing in a clear red juice.