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What You Need:
(To Serve: 6)
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2 tablespoons vegetable oil
4 ounces lean boiled ham, cut into ½-inch dice (about 1 cup)
2 teaspoons finely chopped garlic
1 teaspoon finely chopped fresh hot chilies
3 medium-sized firm ripe tomatoes, peeled, seeded and finely chopped (see Sopa de Gandules), or substitute 1 cup chopped drained canned tomatoes
2 tablespoons canned tomato puree
2 tablespoons finely cut fresh chives
1 tablespoon finely chopped fresh parsley
1 tablespoon malt vinegar
½ teaspoon salt
Freshly ground black pepper
2 fourteen-ounce cans of palm hearts, thoroughly drained and coarsely chopped
3 large-sized pimiento-stuffed green olives, thoroughly drained and finely chopped
1 tablespoon capers, thoroughly drained and finely chopped
Freshly grated imported Parmesan cheese
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Translate this recipe:
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| How To Cook: |
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1. In a heavy 12-inch skillet, heat the oil over moderate heat until a light haze forms above it. Drop in the ham, garlic and chilies and, stirring constantly, cook for 2or 3minutes.
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2. Add the tomatoes, tomato puree, chives, parsley, vinegar, salt and a few grindings of pepper.
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3. Stirring frequently, cook briskly until most of the liquid in the pan has evaporated and the mixture is thick enough to hold its shape lightly in a spoon.
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4. Stir in the palm hearts, reduce the heat to low, and simmer uncovered for about 3 to 4 minutes. Add the olives and capers and cook the "Palmito Guisado" for a minute or so longer to heat them through.
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5. Taste for seasoning and serve at once, accompanied by a separate bowl of grated Parmesan cheese.
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