Pastelon De Amarillos Lasagna With Sweet Plantains Recipe
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Chefboriqua / All my dishes 1 year, 1 month ago
this dish is a traditional puertorican dish its like lasagna but use sweet plantains to replace the pasta
Prep:15m Cook:40m Servings:6
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 Chefboriqua |
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Fans
Ingredients
- (1)
- 3 garlic cloves
- 1/2 cup pitted olives, pepper or onion-stuffed
- 2 green bell peppers, chopped
- 1/2 medium onion, chopped
- 2 tbsp olive oil
- 3 bay leaves
- 2 tbsp cooking wine
- (2)
- 1/2 lb lean ground meat
- 1/3 cup raisins
- (3)
- 6 plantains, ripe but not overripe
- 2 tbsp olive oil
- (4) 3 tbsp melted butter
- 1 tbsp grated parmesan cheese
Directions
- Pour the olive oil in a medium saucepan and heat over medium heat. Add the first set of ingredients Saute for about five minutes.
- Stir the ground meat into the ingredients already in the saucepan. Cook for about ten minutes. Add the raisins. Continue to cook for another ten minutes or until the meat is cooked but not dry. You may want to remove the bay leaves at this time.
- Slice the plantains lengthwise. Use a separate saucepan to fry the plantain slices over medium heat in two tablespoonfuls of olive oil. Remove from the saucepan. Wipe excess oil with paper napkings.
- Use a deep square baking pan. Grease thoroughly with about half of the melted butter. Cover the bottom of the pan with a row of plantains. Add enough of the cooked meat to make a layer, following the style for preparing lasagna. Alternate rows of plantains and meat until both are used up.
- Pour the remaining melted butter over the pie. Sprinkle with the parmesan cheese.
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foodiepierluisi 9 months, 1 week ago said:
Love the recipe, it's very solid but maybe due to my preferences I would suggest a couple of alterations. It is my opinion that one should only have two layers of meat at a maximum, thus 3 layers of platain. The reason for this being that if you get some good ripe plantains they're going to be sweet and delicious, but too much of them would overpower the flavor and seasonings of the meat and take away that perfect balance of sweet and savory flavors that this dish brings to the table. One more change that I would add to this recipe is to use mozzarella instead of parmesan cheese, I thinks its consistency whenizingly well with the melted goes amaizingly well with the texture of the pastelon and the taste just gives it that extra depth of flavor that I love. This is one of my favorite dishes, it is a recipe that is often passed from grandma or grandpa to their sons and so on, and that is how it reached me. I hope my suggestions come in handy and as always, BUEN PROVECHO!
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misahungry 1 year, 1 month ago said:
Reminds me of my grandma
linspj 1 year, 1 month ago said:
My husband and I found a great family restaurant in Old San Juan a couple of years ago. We have been back a few times and it is traditional and they treated us like family. We fell in love with the food and the island.