Before we talk about these Piononos de Plátanos Maduros (Ripe Plantain Rolls)…
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.
- 2 tablespoons of vegetable oil (soy, corn or peanut)
- 2 ripe plantains , peeled
- 1/4 lb [110 kg] very thinly-sliced Prosciutto or Serrano ham
- 1/4 lb [110 kg] very thinly-sliced cheddar
- 1 tablespoon of minced parsley for decoration (optional)
Pre-heat the oven to 450ºF [230ºC]. Grease two mini-muffin baking trays with the vegetable oil.
Cut the plantains into as thin slices as you can. Cut the ham and cheese into strips roughly the same size as the plantain slices. Place a plantain slice on top of a slice of ham, then top with a slice of cheese. Roll as tightly as possible. Place in the tray.
Bake for 20 minutes until the rolls turn golden brown. Sprinkle with the parsley. Serve hot.