Recipe: Guincitos Verdes En Escabeche (Pickled Green Bananas)
Yield: 1 Servings
-- ESCABECHE SAUCE:-- -- PART A:-- 2 c Olive oil 1 c Vinegar 12 Peppercorn (whole black peppers) 1/2 ts Salt 2 Whole bay leaves 1 1/2 lb Onions, peeled and sliced 2 cl Garlic, minced -- PART B:-- 10 Green bananas (plantains) -- PART C:-- 8 c Water 2 tb Salt
In a Calder (heavy kettle), mix ingredients included in A, and cook over low heat for 1 hour. Allow to cool. Trim ends of bananas and slit just the peel, lengthwise on both sides, in a deep pot, bring to a boil water to cover bananas. Add bananas, cover and boil over low heat for 15 minutes. Drain and peel. Fill the pot with ingredients included C and bring rapidly to a boil. Add peeled bananas, cover and boil over low heat for 10 minutes. Add 1 cup of water and boil for 5 minutes. Drain and allow to cool. Cut bananas into 1 inch rounds. Place in a deep glass or porcelain dish, alternating with the Escabeche sauce. Marinate for 24 hours. Serve as an appetizer.
Posted to MM-Recipes Digest by "jack lewis" <firstname.lastname@example.org> on Aug 14, 98
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