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Ingredients: Three to four ripe or very ripe plantains 1/3 to 1/2 cup olive oil Directions: Cut ends from plantains and peel fruit. Diagonally cute plantains into one-half inch thick slices. In large non-stick skillet, heat 1/3-cup oil over moderately high heat until hot, but not smoking. Saute plantains in batches, without crowding, until golden brown, one to two minutes on each side (or longer if you prefer caramelized consistency), adding more oil to skillet as necessary. With spatula transfer plantains as sauteed to paper towels to drain and season with salt if desired. Recipe makes four to six servings as a side dish. |