Sautéed Plantains Recipe
By
Randy Zweiban
Difficulty: Medium |
Total Time:
15 mins
|
Active Time:
|
Makes:
8 servings
Randy Zweiban of Chicago’s Nacional 27 gave us this recipe as a part of his Cuban Christmas feast that he made for us last year. But don’t wait for a special occasion to make this dish, because it’s great anytime.
What to buy: Look for plantains that are well-mottled or all black on the outside. They’re much sweeter that way.
INGREDIENTS
- 2 ripe plantains
- 4 tablespoons butter (1/2 stick)
INSTRUCTIONS
- Peel plantains and quarter lengthwise so you have 4 long pieces. Slice the eight strips of plantain into about 8 pieces each.
- In a medium fry pan over medium heat, melt the butter. When it starts to foam, add the plantains.
- Sauté the plantains until the edges are golden. Season to taste with salt and pepper and remove them to a paper towel to drain.
Another food that was a staple in our house growing up. We would wait until they were very black and almost furry on the outside,slice diagonal,and spoon into medium hot oil.Drain on paper towels.The blacker the outside the sweeter the plantain.
I'm Dominican and my Mom made hers with a stick of cinnamon in each chunk of plantain and she would cook them in a mixture of water, butter and regular sugar. I tried making too, but couldn't replicate her results.
I've had plantains that were sweet and crunchy (though still soft inside) to the point of seeming caramelized. Is there something that i can add to the pan that would help me achieve this? I've tried brown sugar, but just got burnt sugar and plantains.