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    MASHED PLANTAINS WITH BACON AND ONIONS


    Source of Recipe


    Epicurious

    Recipe Introduction


    Plantains are a staple in Latino cuisine, but mangu, made with green plantains, is a Dominican specialty.

    List of Ingredients




    2 green plantains (1 1/2 lb total)
    1 1/2 teaspoons salt
    1/2 lb bacon, chopped (6 slices)
    1 cup chopped onion (1 medium)
    1 1/2 cups whole milk
    1/2 teaspoon black pepper
    1/2 stick (1/4 cup) unsalted butter

    Recipe



    Using a sharp large heavy knife, cut ends off plantains and slit through peel lengthwise from end to end. Soak in a large bowl filled with 4 cups water and 1 teaspoon salt 5 minutes. (This makes peel easier to remove.) Remove tough outer peel, using a paring knife if necessary, and cut plantains into 1 1/2-inch pieces. Cook, covered, in a 2- to 3-quart saucepan of boiling salted water until tender, about 20 minutes.

    While plantains cook, cook bacon in a 10-inch heavy skillet over moderate heat, stirring occasionally, until crisp, about 4 minutes. Add onion and cook, stirring, until softened and browned, about 10 minutes. Reserve 1 tablespoon of mixture for garnish, then add milk, pepper, and remaining 1/2 teaspoon salt (mixture may appear curdled). Remove from heat and keep warm, covered.

    Drain plantains in a colander and return to saucepan. Reheat milk mixture and mash plantains with a potato masher, adding hot milk mixture and butter. Sprinkle reserved bacon and onion on top.

    Makes 6 side-dish servings.

    Gourmet
    March 2004

 

 

 


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