--- title: Can You Cook Like a Master Chef in Your Kitchen? | TIME description: TIME International Editor Bobby Ghosh tries his hand at preparing world-renowned Chef Alex Atala's heart of palm fettuccine canonical: https://time.com/video/GbE8HD9H/ og:title: Can You Cook Like a Master Chef in Your Kitchen? og:description: TIME International Editor Bobby Ghosh tries his hand at preparing world-renowned Chef Alex Atala's heart of palm fettuccine og:url: https://time.com/video/GbE8HD9H/ og:image: https://cdn.jwplayer.com/v2/media/GbE8HD9H/poster.jpg?width=720 og:type: video.other twitter:card: summary_large_image twitter:title: Can You Cook Like a Master Chef in Your Kitchen? twitter:description: TIME International Editor Bobby Ghosh tries his hand at preparing world-renowned Chef Alex Atala's heart of palm fettuccine twitter:image: https://cdn.jwplayer.com/v2/media/GbE8HD9H/poster.jpg?width=720 --- # Can You Cook Like a Master Chef in Your Kitchen? > Sponsored content. 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They are at time.com/newsletters and are separate from a paid subscription. ## Video: Can You Cook Like a Master Chef in Your Kitchen? [Watch (HLS stream): Can You Cook Like a Master Chef in Your Kitchen?](https://cdn.jwplayer.com/manifests/GbE8HD9H.m3u8) (3:05)  _Published 2013-04-17. TIME International Editor Bobby Ghosh tries his hand at preparing world-renowned Chef Alex Atala's heart of palm fettuccine_ --- Jul 27, 2023 3:32 PM UTC --- ## More From This Series [All Videos](https://time.com/video/) [4 Chefs Who Cooked Up a Fortune](/video/goTwl63v/) ### 4 Chefs Who Cooked Up a Fortune [Bobby Ghosh on India's and Indonesia's Elections](/video/TqQYPygW/) ### Bobby Ghosh on India's and Indonesia's Elections [The First Top Chef Cooks](/video/JhR1G8k0/) ### The First _Top Chef_ Cooks --- ## Transcript [ MUSIC ] Alex Atala is one of the world's greatest chefs and he is in this years Time 100. At our request, he gave us a recipe for his signature dish, which is a, a fettuccine made from heart of palm. Now I've had this dish in his restaurant in Sao Paulo, Brazil, but the real test is if it can be made in an ordinary kitchen like mine. We don't really have very many ingredients in this dish. You start with kivera which is a, a kind of broken corn which is very common in Latin America. You fry that in canola oil until it pops a little bit like popcorn and it looks like this. And then you take that and you put it in the blender and you make a powder out of it, and it turns out something like this. Another important ingredient is zucchini. You cut very fine into rondelles and then you will fry it later. There's sage, fresh sage leaves, very nice, very fragrant. But the most important ingredient is the heart of palm. This is what it looks like. It is, it comes from Latin America, this one's from Brazil. Chef Atalla recommends that you use a mandolin shaver, a mandolin slicer, but that's not for, for amateurs. If you use a mandolin slicer and you don't know what you're doing, this is what happens to you. So instead, we used an ordinary potato peeler and this is what we got. So we're bringing salted water to boil, and into this, we're going to blanch the heart the palm strips for maybe about a minute. So when I went to his restaurant, which is called Dom, I had this dish. And when the waiter brought it to me, he said fettuccine and then he mumbled something and I didn't really, I didn't catch the whole of it. And I dug my fork in and I put it in my mouth and I go, hmm, that's not fettuccine, that's not pasta. But it tasted wonderful, and so I asked the maitre d' again and he said it's heart of palm. I'd never even thought of using a vegetable to make pasta. This is not a dish for people who are watching their cholesterol levels, there's a lot of butter in it. You're gonna wait until this becomes brownish and foamy. This becomes brown butter, and then you're going to put in the sage and put in the, the fettuccine. Turn it a little bit and presto, you're ready. Some zucchini and side and this is the popcorn powder. [ MUSIC ] That is very good. This is proof that Alex Atala's signature dish can be made at home and not look as pretty as it does in his restaurant, but it tastes pretty good. 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