inch thick. In a large skillet, heat the oil over medium heat until fragrant, then fry the plantain slices until brown, 3 to 4 minutes on each side, turning with a slotted spoon. Drain on a paper-towel- lined platter. 2. Preheat the oven to 350 degrees. In a large bowl, using a fork or potato masher, mash the plantains until smooth and thick. Divide the mixture in half. 3. Lightly oil a 2 1/2-quart baking dish, and place half the plantain mixture in the dish, spreading it evenly and patting it down with your fingers. Spread all the picadillo on top and cover with the remaining plantain mixture, spreading it evenly and patting it down with your fingers. Cover loosely with aluminum foil, bake on the middle oven rack 20 minutes, then remove the foil, brush the top with the beaten egg, and bake another 20 minutes. Serve hot, accompanied by Ensalada de Aguacate Makes 8 servings Mary Urrutia Randelman "Memories of a Cuban Kitchen" (Macmillan, 1992) TAMBOR DE PICADILLO Y PLATANO Beef Hash And Plantain Pie File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (48g)|
|Recipe Makes: 8|
|Calories from Fat: 380 (100%)|
|Amt Per Serving||% DV|
|Total Fat 42.6g||57 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 26.8g|
|Polyunsanturated Fat 11.9g|
|Cholesterol 26.4mg||8 %|
|Sodium 8.8mg||0 %|
|Potassium 8.4mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0.8g||1 %|
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Calories per serving: 380
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