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Picadillo de Platano Verde
2 green Platanos (Platains) diced into cubes
3 cloves garlic minced
1 medium onion minced
3 tablespoons olive oil
1/4 cup red bell pepper diced
5 medium sized mushrooms, diced
1/4 cup chopped cilantro
1 8oz can tomato sauce
1 cup water
1/2 packet Sazon Goya
3 tablespoons Salsa Lizano
salt and pepper to taste
Tangy Platano Sauté
Green platain:
First ensure that the green platains have been refrigerated overnight. This will make them easier to peel. To peel them, score it along one side of it's length. With the knife partially under the skin begin to loosen it. Using your hands (thumb works real good) peel the skin off. Then dice them into cubes. Once cubed put them in water and let soak while you prepare the rest of the ingredients.
In a large sauté pan (medium heat), add the onions, garlic peppers and cilantro. Sauté these for 2 or 3 minutes. Add the tomato sauce, Sazon Goya, Salsa Lizano, platains (drained) and salt/pepper. Stir this until the plantains are seasoned well. Add the mushrooms and 1 cup of water. Cook covered over low medium heat for about 30 minutes, stirring occasionally.
Serves 4.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
