TT MIA | Plantain Escabeche

To learn more about this recipe, see our related story, Via Venezuela, in our Miami edition. 

Adapted from Diego Texera, Casabe 305 Bistro, Miami

Plantain Escabeche
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In Diego Texera's recipe for plantain escabeche, small green bananas are pickled with olives and onions, the plants' starchy give tempered by piquant acidity. We keep daydreaming about Texera's escabeche, so we secured the recipe.  
Servings
6
servings
Ingredients
  • 1½ pounds very green unripe plantains, tips removed (leave the peel on)
  • Kosher salt and freshly ground pepper
  • 1 tablespoon whole milk
  • ½ cup extra-virgin olive oil
  • 4 whole black peppercorns
  • 2 dried bay leaves
  • Pinch ground allspice
  • 2 medium yellow onions, finely chopped
  • 2 green bell peppers, finely chopped
  • 3 garlic cloves, thinly sliced
  • ½ cup pimento-stuffed green olives, thinly sliced crosswise
  • Freshly ground black pepper
  • ½ cup apple cider vinegar
  • 2 tablespoons finely chopped cilantro
Directions
  1. Set a large pot filled with water over high heat. Bring to a boil. Add the plantains, salt and milk and boil for 20 minutes. Drain the plantains and set aside to cool slightly. Peel, slice into ½-inch-thick rounds and place in a large bowl.
  2. In a large skillet set over medium heat, add the olive oil, black peppercorns, bay leaves and allspice and cook until fragrant, about 1 minute. Stir in the onions, green peppers, garlic and olives and cook until the onions are translucent and the peppers are tender, about 10 minutes. Season with salt and pepper.
  3. Increase the temperature to high and add the apple cider vinegar. Cook for 1 minute, then remove from the heat and immediately pour the mixture over the plantains. Season with salt and pepper, stir and set aside for 1 hour at room temperature. Sprinkle with the cilantro and serve.
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