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Plantain purée makes a great side dish for fish and meats, and it is very popular in the North and Northeast of Brazil. Its delicate sweet flavour and creamy texture make this side dish a perfect match for seasoned and peppery dishes, roasted and fried foods.
You have to try to match mashed plantains with “Paçoca de carne seca”, a traditional Pernambuco meal.
• 2 ripe plantains, about 500 g
• 200 ml milk, approximately
• 1 cucchiaio di burro
• ground pepper
- Wash the whole plantains (peel on). Trim the ends and cut them into 3 pieces.
- Cook them in plenty of boiling water until the skins crack and until the plantains pulp is tender. It takes 15-30 minutes.
- Peel the plantains while they’re still hot, add milk a little at a time and blend until you have a smooth creamy consistency. Add more milk if necessary.
- Just before serving add a tablespoon of butter and stir continuously until heated through. Salt and pepper to taste.
• The plantain is fully ripe when it becomes soft, the skin gets very dark and the pulp reddish.
• You can enrich this recipe adding coconut milk or grated cheese.
Posted on: 08 March 2015