Palmito hors d'oeuvre

Preparation time: 15 minutes

Ingredients for 4 servings:
One can palmitos
Two hard-boiled egg yolks, sieved
Two desalted anchovy fillets, finely sieved
Two tablespoons olive oil
Two tablespoons vinegar
Pepper, just milled
Salt

Preparation

Drain the palmitos from their liquid and cut them in half to obtain trunks about 7-8 cm long. Cut the trunks down the centre with a very sharp knife. Place them on a rectangular serving dish with their convex side facing upwards.

On the side, in a bowl beat with a fork the vinegar and pinch of salt and oil until a well-emulsified vinaigrette sauce is obtained. Add to this the just milled pepper and the anchovy fillets passed through a sieve. Pour the sauce over the palmitos and decorate the top with hard-boiled egg yolk.

In oriental countries, where hearts of palm are sold fresh, they are skinned and boiled in slightly salted boiling water. In Europe they are almost always found canned, or in glass jars, ready to be eaten with cold sauces or oven-grilled covered in béchamel sauce.

Enjoy!