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Brigit's Sautéed Plantains (Guatemalan Night)
Preparation Time: 3 minutes
Cooking Time: 8 minutes
Ingredients (Serves 2)
3 Plantains or red bananas
2 Green onions
1/4 cup Flour
• Extra virgin olive oil (EVOO) to sauté
• Sea salt to taste.
Preparation
• Mix flour and salt together.
• Peel plantains, cut slices diagonally about 1/2 inch thick, roll in flour/salt mixture to coat lightly, though thoroughly and set aside.
• Wash green onions and dice them about 1/4 inch tick.
• In a frying pan, sauté green onion with EVOO for 2 minutes.
• Add plantains and sauté for 6 minutes, moving and turning slices over from time to time.
Plantains: image 1 of 2 Sautéed plantains: image 2 of 2
Click on the images above to see larger pictures
Comments
• When we lived in Guatemala some years ago, we ate sautéed or fried plantains every so often, but never have since we returned to California. This dinner was truly a walk down memory lane. In addition to Guatemalan cuisine, fried plantains or bananas are part of the regular fare in many Central and South American countries.
• The complete Guatemalan night dinner consisted of Pan Grilled Trout, Black Bean Stew, Sautéed Plantains, Mild Guacamole, Coleslaw, corn tortillas and Negra Modelo blond beer.
Wine and Beverage Pairing
• Gallo beer (from Guatemala), Mexican beers such as Negra Modelo or Corona. As for wine, pair it with Prosecco di Valdobbiadene or Vermentino Maremma Toscana IGT Bianco d'Elisa.


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    December 17, 2010
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