Serves: 6 people Difficulty ': Easy Preparation time: 30 minutes INGREDIENTS 600g. hearts of palm, canned butter 200gr. mushrooms 3 tablespoons olive oil 1 onion 100gr. cooked ham 1 / 2 cup white wine 1 tablespoon tomato sauce salt broth parmesan breadcrumbs PROCEEDINGS -------------------------- Drain hearts of palm, keep pouring the liquid into a saucepan, and cut logs possibly all the same.
Let them warm in the liquid for a few minutes, then place them in a buttered pan. Prepare the sauce (which you can do even before removing the hearts of palm from the box) to clean, wash and finely chop the mushrooms, let them cook over high heat in a pan with olive oil, chopped onion and a bit 'of salt when they have lost all their liquid, add the diced ham, cook for 2 minutes, then pour the white wine that you will evaporate cheerful flame.
At this point add the tomato sauce diluted with two ladles of broth and cook for 5 minutes on medium flame. Adjust salt if necessary. As soon as the sauce will be 'ready, pour it over the hearts of palm, sprinkle with grated Parmesan cheese and a handful of bread crumbs, spreading over the entire surface.
Put in oven to make au gratin for 15 minutes. 
Let them warm in the liquid for a few minutes, then place them in a buttered pan. Prepare the sauce (which you can do even before removing the hearts of palm from the box) to clean, wash and finely chop the mushrooms, let them cook over high heat in a pan with olive oil, chopped onion and a bit 'of salt when they have lost all their liquid, add the diced ham, cook for 2 minutes, then pour the white wine that you will evaporate cheerful flame.
At this point add the tomato sauce diluted with two ladles of broth and cook for 5 minutes on medium flame. Adjust salt if necessary. As soon as the sauce will be 'ready, pour it over the hearts of palm, sprinkle with grated Parmesan cheese and a handful of bread crumbs, spreading over the entire surface.
Put in oven to make au gratin for 15 minutes.
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