Guincitos verdes en escabeche (pickled green bananas)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| --ESCABECHE SAUCE:-- PART A:-- | ||
| 2 | cups | Olive oil |
| 1 | cup | Vinegar |
| 12 | Peppercorn | |
| (whole black peppers) | ||
| ½ | teaspoon | Salt |
| 2 | Whole bay leaves | |
| 1½ | pounds | Onions, peeled and sliced |
| 2 | cloves | Garlic, minced PART B:-- |
| 10 | Green bananas (plantains) PART C:-- | |
| 8 | cups | Water |
| 2 | tablespoons | Salt |
Directions
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" <jlewis@...> on Aug 14, 98