Piononos (Ripe Plantain and Beef Rolls)

Serves 6

Ingredients:

• Vegetable oil for frying

• 6 ripe plantains, peeled

• Goya olive oil (not extra-virgin) for greasing

• 4 cups picadillo* (see recipe on page)

• 6 eggs, beaten
 
Procedure:

1. In a frying pan, heat about 2 inches of vegetable oil to 350° F. Slice the plantains into ¼-inch-thick rounds. Add to the hot oil, in batches, and fry for about 2 or 3 minutes until golden on both sides. Remove from the oil, and set aside to drain on paper towels.

2. Grease 6 ovenproof individual molds with olive oil, and line the bottoms with parchment paper. Line the molds with the plantain slices, pressing well against the sides of the molds. You may have to cut some plantain slices into smaller pieces to fit any empty spaces.

3. Preheat oven to 350° F. Distribute the picadillo among the plantain-lined molds. Pour the beaten eggs over the piononos. Bake until the eggs are set and the piononos are golden and springy to the touch.

4.  When able to handle the piononos, but making sure they are still very hot, run a paring knife along the edges of the molds to help loosen the piononos. Turn upside down and tap, if necessary, to help them out. Make sure to discard the parchment paper.

Piononos are traditionally dipped in eggs and fried. I provide a lighter alternative to the island's staple road-stand treat.