Ingredients with Measurements:
- 4 green plantains
- 1/4 cup of milk
- 1/4 cup of butter
- 1/4 teaspoon of salt
- 1/4 teaspoon of pepper
- 1/2 pound of salami
- 2 tablespoons of vegetable oil
Special equipment needed:
- Large pot
- Skillet
Step-by-step instructions:
1. Peel the plantains and cut them into small pieces.
2. In a large pot, bring water to a boil and add the plantains. Cook until they are soft, about 15-20 minutes.
3. Drain the water and mash the plantains with a potato masher or fork.
4. Add the milk, butter, salt, and pepper to the mashed plantains and mix well.
5. Set the mangu aside and start preparing the fried salami.
6. Cut the salami into small pieces and heat the vegetable oil in a skillet over medium-high heat.
7. Add the salami to the skillet and cook until crispy, about 5-7 minutes.
8. Serve the mangu with the fried salami on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- Boiling water for the plantains
- Medium-high heat for the skillet
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 460
- Fat: 30g
- Carbohydrates: 35g
- Protein: 15g
Substitutions for ingredients:
- You can use ripe plantains instead of green plantains for a sweeter taste.
- You can use bacon or chorizo instead of salami.
Variations:
- Add chopped onions and garlic to the fried salami for extra flavor.
- Top the mangu with sautéed onions or avocado.
Tips and tricks:
- Make sure the plantains are fully cooked before mashing them.
- Use a non-stick skillet to prevent the salami from sticking.
Storage instructions:
- Store the leftover mangu and fried salami in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the mangu in the microwave or on the stovetop with a little bit of milk or water to prevent it from drying out.
- Reheat the fried salami in the skillet over medium heat until crispy.
Presentation ideas:
- Serve the mangu and fried salami on a large plate with a side of sliced avocado and a sprinkle of chopped cilantro.
Garnishes:
- Chopped cilantro
- Sliced avocado
Pairings:
- Serve with a cold beer or a glass of red wine.
Suggested side dishes:
- Fried eggs
- Fried cheese
- Tostones
Troubleshooting advice:
- If the mangu is too dry, add a little bit more milk or butter to make it creamier.
- If the salami is too greasy, pat it dry with a paper towel before cooking.
Food safety advice:
- Make sure the salami is fully cooked before serving.
Food history:
- Mangu is a traditional Dominican breakfast dish made with mashed plantains.
Flavor profiles:
- Savory, salty, and slightly sweet.
Serving suggestions:
- Serve for breakfast, lunch, or dinner.
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Region: Dominican