Pastelones is a pasta-less, lasagna-like Latin dish that layers seasoned ground beef, vegetables, plantains and an egg mixture.
PASTA-LESS LASAGNA
2 tablespoons olive oil
1 large onion
3 cloves garlic (I put in 1 without the stem, probably could try 2)
2 28-ounce cans whole plum tomatoes
9-10 basil leaves, torn
1-2 eggplants, sliced
Salt and ground black pepper
2 cups ricotta cheese, skim milk
1/2 cup (about a handful) chopped flat-leaf parsley
1 egg yolk
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
Preheat oven to 375 degrees.
Place a large skillet over medium-high heat with about 2 tablespoons olive oil. Add the onion and garlic to the pan, and sauté until tender, 5-6 minutes. Add in the tomatoes, basil, some salt and pepper. Using a wooden spoon or a potato masher, crush the tomatoes up to make a chunky sauce. Bring up to a simmer and reserve the sauce warm.
In a large mixing bowl, stir together the ricotta, parsley, egg yolk, parmesan cheese, some salt and pepper.
Ladle about 1/4 of the sauce into the bottom of the lasagna pan. Lay down enough eggplant slices to cover the bottom in a single layer. Top about 1/4 of the ricotta mixture and repeat another layer of eggplant. Continue assembling the lasagna in that order until you've used up all the fillings, ending with red sauce.
Sprinkle the shredded mozzarella cheese over the top of the dish and cover with foil.
Bake the lasagna for 30 minutes with the foil on, then remove it and continue baking for another 15 minutes until the eggplant is tender and the cheese is browned.
Recipe from Ted Tryer.
PASTELONES
1 pound ground beef
1 small onion, chopped
3-4 cloves garlic, peeled and minced
2 teaspoons chopped fresh oregano, or to taste
2 teaspoons chopped fresh cilantro, or to taste
Salt, to taste
Black pepper, to taste
1 small potato, diced
1 package Sazon seasoning mix
1/2 cup tomato sauce
1/4 cup olives
3 large ripe plantains
5 tablespoons vegetable oil
5 eggs, beaten
1/4 cup shredded cheddar cheese
In large skillet, brown ground beef, onion and garlic over medium heat. Add oregano, cilantro, salt, pepper, potato and Sazon seasoning. Mix well. Add tomato sauce and olives. Cook until well blended, about 15 minutes or until potatoes are tender. Mixture can be made ahead, then kept chilled until casserole is ready to assemble.
Peel plantains, then cut into halves. Slice halves lengthwise into 1/4-inch-thick slices. In large skillet, heat oil over medium heat. In batches, fry plantain slices until golden and caramelized, turning to brown both sides. Drain on paper towels.
To assemble casserole place single layer of plantain slices in bottom of an 8-by-8-inch glass baking pan. Pour half of beaten eggs over plantains. Top with meat mixture, cheese and remaining plantains. Pour beaten eggs over the top.
Bake, uncovered at 350 degrees for about 30 minutes, or until eggs are set and casserole is puffy and golden. Cut into squares and serve.
Makes 6 to 8 servings.
Recipe from Christina Maldonado.
Welcome to the new TalkBack on LancasterOnline. Please use the comment box below to share your opinion on this article. If you would prefer to use the previous TalkBack forums instead, please use this link.
