Hearts of palm for appetizer
Instructions
Drain the hearts of Palm from water conservation and cut them in half, so you get the shoes about 7-8 cm long, that open lengthwise with a very sharp knife.
Place them on a dish of rectangular service with the convex side facing upwards.
Apart beat the egg in a bowl with a fork the vinegar with a pinch of salt and oil until well emulsified vinaigrette sauce.
to which you will add a little freshly ground pepper and anchovy fillets are passed through a sieve.
Pour the sauce over the hearts of Palm and decorated with hard-boiled egg yolks.
Ingredients and dosing for 4 persons
- 1 box of hearts of palm (about 1200 g)
- 2 hard-boiled egg yolks are passed through a sieve
- 2 anchovy desalted fillets and passed to the fine sieve
- 6 tablespoons of olive oil
- 2 tablespoons of wine vinegar
- Little of freshly ground pepper
- 1 pinch of salt