In our ripe plantain piononos, the savory cheese and ham form a stunning pairing when rolled in the sweet ripe plantain and grilled to golden perfection. The best part: no frying!
One of my favorite creative exercises is finding ways to adapt our favorite recipes to the various diets our readers request. This is one of those.
Piononos is one of our favorite ripe plantain recipes, but many people don't like, or shouldn't eat fried food. For those people, here is this delicious and easy option: plantain piononos without frying.
About our recipe
Traditionally, Dominican piononos are made with fried slices of ripe plantain, which are then stuffed with ham or ground beef and cheese, battered and fried again. I've tried to create a pionono recipe that doesn't require frying and is much less work.
I love the combination of the strong-flavored hams and cheeses I have chosen, but feel free to experiment with other sausages and cheeses.
[Recipe + Video] No Frying Piononos (Baked 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.