In these piononos de plátano maduro, savory cheese and ham come to a pretty awesome pairing when rolled up in the sweet ripe plantain and broiled to caramelized perfection. The best part: no frying!
This is one of those names that prove just how diverse the meaning of words can be throughout the Spanish-speaking world. If you ask a random person what a pionono is, the answers may differ.
In Spain, pionono is a small cake, a traditional concoction of a town near Granada. In many Latin American countries, especially in South America, piononos are small cake rolls with jam or marmalade inside. In those same countries piononos salados (savory) are tiny rolls made with bread and stuffed with ham, cheese, or a variety of fillings.
In the Dominican Republic and Puerto Rico piononos are savory rolls made with slices of ripe plantains.
About our recipe
Traditionally, Dominican piononos are made with fried slices of ripe plantain, which are then stuffed with ham or minced beef, and cheese, battered, then fried again. I have tried to create a pionono recipe that requires no frying, and a lot less work.
I love the combination of the strong-flavored hams and cheese I picked, but feel free to experiment with other cold cuts and cheeses.
Piononos de Plátanos Maduros Recipe + Video (Ripe Plantain Rolls)
- 2 tablespoons of oil, for frying
- 2 ripe plantains, peeled
- ¼ lb Prosciutto or Serrano ham, very thinly-sliced [110 g]
- ¼ lb cheddar, very thinly-sliced [110 g]
- 1 tablespoon of minced parsley, for decoration (optional)
- Preparing: Pre-heat the oven to 450ºF [230ºC]. Grease two mini-muffin baking trays with the vegetable oil.
- Making rolls: 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.
- Baking: Cook in the oven for 20 minutes until the rolls turn golden brown. Sprinkle with the parsley. Serve hot.