Ripe plantains with blackened skins are sliced, brushed with a little oil and quickly grilled. A sweet-and-savory Cuban breakfast classic, this dairy-free snack also works at parties and barbecues.
Peel the ripe plantains and cut diagonally into slices 1 centimeter thick.
Lightly brush both sides of the slices with oil.
Cook on a preheated grill for 4 minutes on each side, until caramelized with grill marks. Serve sprinkled with cinnamon if you wish.
The riper the plantains, the faster they caramelize on the grill. Choose ones with completely blackened skins. This recipe has no known allergens.
İlk kez bu kadar olgun, kabuğu neredeyse siyah plátano kullandım ve ızgarada gerçekten çok hızlı karamelize oldu, 4 dakika yerine 3 dakikada yeterince koyulaştı; tarçın serpmek de güzel bir dokunuş oldu.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
