Piñón de Plátano Maduro

Immediately after taking out of oven!

I want to introduce to you the “Caribbean Lasagna”!  Tiers of fried ripe sweet plantain strips, picadillo (cuban style ground beef) and mozzarella that is baked until golden brown.  The mix of sweet and savory is absolutely perfect! A great alternative for boat trips, picnics, feeding large groups and easy make ahead meals.  It goes perfect with basic white rice and your choice of salad.  I must mention that the plantains have to be so ripe that they should be soft to the touch and more black spots than yellow on its outer skin, that way you can be sure they are as sweet as can be! Nowadays, you can easily find frozen ripe plantains or fresh ones at latin or specialty food markets if you don’t live in a tropical climate.  The beaten eggs are included to keep it all together and for easy serving.  Some people like to add green beans between layers but that is up to you and your tastes.  Another important tip:  if you are going to prepare it ahead of time, pour the beaten eggs and cover with mozzarella and parsley just before baking or bake then reheat the next day.

Enjoy!

Piñón de Plátano Maduro (Sweet Plantain Lasagna)

Ingredients

6 cups Picadillo (make 2 recipes, save left overs for taco night)

36 strips of ripe plantains cut lenghtwise (about 9 plantains) or a large box of frozen fried ripe plantains (amarillos-maduros)

4 eggs (beaten)

2-3 cups of shredded mozzarella and cheddar cheeses mix

about 1 tbsp of finely chopped italian parsley

Procedure

1.  Make Picadillo (cuban style ground beef).

2.  Fry slices of ripe plantains, if using fresh or place frozen plantains in microwave.

Ready to go in the hot oven!

3.  Cover bottom of 13×9 inch baking dish with one layer of fried very ripe plantains, add layer ground beef (3 cups). Then another layer of plantains and another layer of ground beef (3 more cups).  Finally, put third layer of plantains, pour beaten eggs evenly over Piñon and finish with cheese mix. Sprinkle with finely chopped italian parsley.

Leftovers ready to be reheated!

4.  Cook in pre-heated oven (375ºF) until cheese is melted and lightly browned.  Serve with your choice of rice and/or salad.

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Comments

  1. Posted by Celia | September 22, 2010, 4:16 pm

    What an unusual recipe, Aleida! Well, for me, at least! That first photo looks amazing! Oooh, and congratulations on your new look blog – all the very best with it!

    • Posted by admin | September 22, 2010, 4:35 pm

      here in puerto rico is pretty common. can you easily find plantains in australia? i’m still working on the site hopefully it will be ready soon. thanks for your kind comments!

  2. Posted by Andres Roura | September 26, 2010, 12:18 pm

    Real piñón is made with cheddar or american cheese, not mozzarella. Have never seen it made with mozzarella. I love fresh mozzarella, never buy the pre-packaged one, but not in a piñón.

    • Posted by admin | September 26, 2010, 5:14 pm

      Dear Mr. Roura:
      Thank you for your comments. I’m not the authority in piñon/ pastelon making. I have tried the cheddar cheese version and it’s delicious! I have also tried a mix of mozzarella and cheddar. My recipes are guidelines for cooking your favorite dishes and are not set in stone. That’s why I always specify they are my version of a certain dish. I hope you visit foodielady again soon with more tips and suggestions. Buen provecho!

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