Recipe
Fufú de plátano pintón with picadillo filling
Layered fufú de plátano pintón with picadillo and browned cheese, baked in the oven. A sweet and savory Cuban dish from Santiago de Cuba.
- Preparation15 min
- Cooking30 min
- Total time45 min
- Servings4 servings
- DifficultyEasy
This rich and colorful Cuban recipe comes from Santiago de Cuba and is inspired by a dish of Dominican origin. It was sent to us by a follower of Comida Cubana who calls himself el Chino.
The plátano macho pintón is the star: the sweet flavor of the fufú contrasts with the touch of browned cheese and the well-seasoned picadillo. A spectacular mix of flavors.
Ingredients
Check off the ingredients you have.
For the fufú
For the picadillo
For assembly
Method
- Wash and peel the plátanos pintones, cut them into pieces and boil them in salted water. While they soften, prepare the rest.
CiberCuba - Season the ground meat with salt and pepper and chop the onion and pepper into cubes.
- Heat the oil in a pot and add the meat. When it starts to change color, incorporate the pepper and onion and stir well so everything integrates.
CiberCuba - Let it cook over medium heat until the picadillo releases its juices, without becoming too dry.
CiberCuba - When the picadillo is ready, ensuring it is not juicy, set it aside.
- When the plantains are soft, drain them.
CiberCuba - Mash them to make the fufú, adding the butter and milk to make it smoother.
CiberCuba - The fufú must be firm: add the milk little by little and use only what is necessary.
CiberCuba - Place a portion of the fufú in an ovenproof dish, flatten it to make it even and cover it with a layer of picadillo.
CiberCuba - Cover with a second layer of fufú and, on top, distribute the grated cheese with a touch of tarragon and basil.
CiberCuba - Place the dish in the oven at high temperature, with heat from above, for 10 minutes, until the cheese is golden brown. Enjoy!
CiberCuba
