Recetas
RIPE PLANTAIN CANNELLONI
21 de diciembre de 2024
Ingredients and method below.
Ingredients
- 8 ripe plantains
- 1 ½ lb mozzarella
- Para cubrir:
- 1 Lb. de ground beef
- 3 tbsp La Joya Oil
- 1 chopped onion
- 1 tsp Linda Salt
- 3 Garlic cloves crushed
- 2 tbsp Linda Tomato Paste
- 2 Lastas de Linda Crushed Tomatoes
- ½ cup carrot chopped
- ½ cup ajíes chopped (rojo and verde)
- Salsa:
- ¼ cup butter
- 1/3 cup Harina de trigo
- 1 liter de milk
- Nuez-moscada
Preparation
- Wash the plantains with the skin on, then cut them in half.
- Pour enough water into a pot to cover the plantains.
- Add Linda Salt and cook until soft. Cool, peel, then hollow the center with an apple corer or a small knife. Repeat with the rest.
- Cut the cheese into sticks that fit the plantain hollows. Set aside.
- Sauté onion, Linda Salt and garlic in oil. Add the meat, stirring so it does not clump. Stir in Linda Tomato Paste, Linda Crushed Tomatoes, carrot and peppers. Cover and cook until the liquid reduces. Remove from the heat.
- For the sauce: melt butter, add the flour, then whisk in the milk. Season with Linda Salt and nutmeg until it thickens.
- Assembly: Spoon sauce on the bottom of the dish, arrange the cannelloni, add the meat, more sauce and cheese. Bake until golden. Serve.
