Caribbean cuisine is lush and stands out for the fusion of several cultures. The dishes are colorful and contain in themselves an explosion of flavors. In fact, the open character of those who live in the Caribbean allows the continuous integration of new dishes from the entire world and the tropicalization of them. One of the preparations that evidences this reality is this recipe for a banana pasticheum, also known as cake . In this Venezuelan pasticcho, the Italian lasagna paste sheets are replaced by fried banana slits. Sweet and salty intermingle and form an unparalleled combination. Do you dare to try it? Then follow the indications of recipesgratis, discover how to make banana pasticcho and good benefit!
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Medium | 🤯 Diverse |
| Banana Pasticcho Ingredients: |
| 5 bananas not very mature 200 grams of white cheese or mozzarella 50 grams of parmesan cheese aceite enough to fry for the sauce: 250 grams of ground meat 1 onion 1 paprika 1 branch of chives large 5 tomatoes big very mature 3 cloves of garlic 1 pinch of pepper 1 pinch of cumin 1 pinch of oregano sal to taste 3 tablespoons of vegetable oil | For the bechamel: 600 milliliters of whole liquid milk 50 grams of butter or margarine 50 grams of wheat flour already sifted 1 pinch of nutmeg sal to taste |
| ADDITIONAL CHARACTERISTICS: expensive cost, |
Banana Pasticcho Ingredients:
1. To prepare this delicious banana pasticcho, it begins with the meat and tomato sauce. For this, sauté the meat together with the onion and garlic and let it cook very well.
2. Now, scald the tomatoes, that is, cook them with little water and a pinch of salt. The objective is to soften them for sauce.
3. Add the paprika and onion to the meat and stir a little.
4. Meanwhile, liquefy the tomatoes already boiled and add the cumin, oregano and pepper. The amount of aromatic herbs and spices will depend on your liking.
5. When the meat is ready and the vegetables already integrated, pour the sauce in the pot and boil over low heat for about 20 minutes or until you get a fairly thick sauce. Remember to correct salt at the end.
6. It was time to prepare the Bechamel sauce. This sauce requires attention and patience to be smooth and without lumps. The first thing is to heat the milk. It should not boil, its just a bit of heat to make it easier to integrate it into the following steps.
7. Derrites the butter over low heat, then add the flour. The idea is to prepare the base of the sauce known as ROUX PASTA. Move it constantly, preferably with a wooden palette.
8. Once the Roux was formed, add the warm milk to tablespoons and beat vigorously between each addition of milk. Be patient. If you add the milk abruptly, it will be lumpy and unpleasant to the palate. As the sauce becomes less thick, you can add more milk. When you have added all the ingredients, add salt and nutmeg. At that time, do not stop stirring to prevent the flour from nodding and burning. The final texture is not very liquid, but not too thick. Remember that the Bechamel cools and tends to thicke much. Correct the salt when it is almost ready.
9. When you have both ready sauces, it is time to fry the bananas. You just have to chop them in slices or too thin or too thick. Fry them in plenty of hot oil and dorage them on both sides.
10. To assemble your banana pasticcho, start greasing the mold and place a thin layer of bechamel. Cover with banana slices. The following is to cover with a layer of meat sauce and place another layer of bananas.
11. Add the Bechamel and the cheese, then another layer of slices. Now, you should repeat each of these layers until you reach the top of the mold.
12. Remember to be a part of the free mold so that the sauce is not overflow when it starts boiling in the oven. It ends with a layer of bechamel, white cheese or mozzarella and Parmesano. Bake at about 200 ° C for 30 minutes.
13. When ready, don serve too hot! It is better to wait about 10 minutes for banana pasticcho to integrate a little or disarm when serving. Enjoy!
