Palm Hearts in Ham (Party starters)

 

For 4 portions

• 1 (425 gr/15-oz) can palm hearts
• 1 tablespoon vinegar
• 1 teaspoon lemon juice
• 4 tablespoons olive oil
• Salt and white pepper
• Few sprigs fresh basil
• 2 canned anchovy fillets
• 8 slices smoked ham
• 1 tablespoon pickled green peppercorns, or freshly ground black pepper
• 3 tablespoons single cream
• 4 tablespoons mayonnaise

1. Drain the palm hearts.
2. Beat together vinegar, lemon juice, oil, salt and pepper ; wash, drain and finely chop the fresh basil, keeping a little on the side.
3. Finely chop the anchovy fillets ; stir the basil and anchovy into the oil and vinegar sauce and pour over the palm hearts.
4. Cover and leave to marinate for 1 hour at room temperature, turning the palm hearts from time to time.
5. Lay the slices of ham individually on a board ; drain the palm hearts, roll each in a slice of ham and arrange the roll on a flat dish, and sprinkle with the remaining chopped basil.
6. Finely chop the green peppercorns ; stir together the cream and mayonnaise and add the chopped peppercorns.
7. Serve the mayonnaise separately with the palm heart rolls.

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