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Ingredients: |
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a) 3
garlic cloves
b) 1/2 cup pitted olives, pepper or onion-stuffed
c) 2 green bell peppers, chopped
d) 1/2 medium onion, chopped
e) 2 tbsp olive oil
f) 3 bay leaves |
g) 2
tbsp cooking wine
h) 1/2 lb lean ground meat
i) 1/3 cup raisins
j) 6 plantains, ripe but not overripe
k) 2 tbsp olive oil
l) 3 tbsp melted butter
m) 1 tbsp grated parmesan cheese |
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Procedure: |
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Pour
the olive oil in a medium saucepan and heat over medium
heat. Add the remaining ingredients included in (a-g).
Saute for about five minutes. |
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Warm
the oil over medium-high heat. Add the ground garlic and
stir-fry for around a minute. |
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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. |
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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. |
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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. Bake at 350 degrees
for about twenty minutes. |
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