It is said, not completely groundlessly, that New York City is the second biggest Dominican city. When it comes to our sites, we have more readers in New York than in any other city in the world.
Watching Hurricane Irene head for New York filled us with the same sense of dread as the news that a hurricane is headed for our country.
I have to confess that watching the news of New York bracing itself for a hurricane is a somewhat strange scenario for me. If Wikipedia is to be believed, New York has been affected by 19 hurricanes in the last 10 years, but I have to admit that, this was the first time I saw New York in full hurricane-preparation mode.
Fortunately Irene spared New Yorkers (and neighboring areas) the worst, just as it did with us. Small blessings and all that.
We Dominicans joke that “everyone has an uncle in New York”, as far as I know I may be the only Dominican who doesn’t, but I would still like, nonetheless, to express our happiness that it wasn’t as bad as it could have been.
This dish, for some reason, reminds me of sunshine, blue skies and happy days. Let me send you some sunshine and our best wishes for a speedy recovery, and I would love to hear how you fared.
A pionono is a roll. It is a pretty common dish throughout Latin America. The most common presentation is a thin cake spread with either jam or milk cream and rolled, then cut into small slices. This is a savory version.
- 3 ripe plantains
- 1/3 lb very thinly-sliced ham
- 1/3 lb very thinly-sliced mozzarella or cheddar
- 1/4 cup olive oil
- Pre-heat the oven to 450ºF (230ºC),
- Peel the plantains.
- Cut them into as thin slices as you can.
- Place on top a slice of ham and a slice of cheese roughly the same size as the plantain slice.
- Roll as tightly as possible and hold with a toothpick.
- If the rolls are too big, cut them into halves.
- Place on an oiled non-stick baking tray
- Drizzle with the remaining oil.
- Brush some of the oil on the rolls.
- Bake until the plantains are golden brown on the outside.
- Serve hot.
I am not sure what is the name of the type of plantain I used this time, it was some square-ish shorter type that yielded very uniform slices. I had to cut the slices in halves because they resulted in rolls that were too big for finger food. Depending on the type of plantain you find you can change these instructions. The number of rolls you get may vary depending on the type of plantains you use.
Since they are supposed to be served hot, you can place them in the fridge after step 8 until it is time to serve your guests.