Hearts Of Palm For Appetizer

Preparation:

Preparation: Drain the hearts of palm from the conservation water and cut them in half, in order to obtain logs of about 7-8 cm in length, which you will open lengthwise with a very sharp knife. Place them on a rectangular serving plate with the convex side facing upwards. On the side, beat the vinegar with a pinch of salt and the oil in a bowl with a fork until you obtain a well-emulsified vinaigrette sauce. to which you will add a little freshly ground pepper and the anchovy fillets passed through a sieve. Pour the sauce over the hearts of palm and decorate the surface with the hard-boiled egg yolks.