1 Recipe Picadillo (see
-above), at room temperature
10 md Ripe (almost black)
-plantains
1/2 c Vegetable or peanut oil
1 lg Egg, lightly beaten
1 Cut the tips off the
-plantains, peel, and slice
-on the diagonal, 1/4
inch thick. In a large skillet, heat the oil over medium heat until
fragrant, then fry the plantain slices until brown, 3 to 4 minutes on each
side, turning with a slotted spoon. Drain on a paper-towel- lined platter.
2. Preheat the oven to 350 degrees. In a large bowl, using a fork or potato
masher, mash the plantains until smooth and thick. Divide the mixture in
half. 3. Lightly oil a 2 1/2-quart baking dish, and place half the plantain
mixture in the dish, spreading it evenly and patting it down with your
fingers. Spread all the picadillo on top and cover with the remaining
plantain mixture, spreading it evenly and patting it down with your
fingers. Cover loosely with aluminum foil, bake on the middle oven rack 20
minutes, then remove the foil, brush the top with the beaten egg, and bake
another 20 minutes. Serve hot, accompanied by Ensalada de Aguacate Makes 8
servings Mary Urrutia Randelman “Memories of a Cuban Kitchen” (Macmillan,
1992) TAMBOR DE PICADILLO Y PLATANO Beef Hash And Plantain Pie
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
Yields
8 Servings