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Ingredients
Ingredients
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Instructions
- Peel and slice the onion and the garlic, then cut the tomatoes in 4 parts.
- Dry the heart of palms and slice the chili pepper.
- Let’s start by pouring 3 tbsp of olive oil in a skillet, and roast the sliced chili pepper with the garlic and the onion.
- Add the hearts of palms and all of the tomatoes, let them cook until the excess liquid has evaporated, then add the sardines
- Stir-fry for 2 minutes, season with salt and pepper and then add the piquillo peppers cut in strips.
- Toss the coriander in the skillet, then add the black olives. Cook on medium-to-high heat for another minute.
- Let it cool, and just before serving add the chopped fresh chives and season with a sprinkle of white vinegar and the remaining 3 tbsp of olive oil.