plantain chips

Tropical Italian Antipasto Fusion

FotoInsalatacaprese001plantaincaprese_fusion

The holidays are just around the corner.. It is my favorite time to create new recipes to amaze family and friends. Last Friday we had a friend from the Philippines for dinner and I cooked fried plantains to accompany coconut fried rice and an awesome beef brisket! That was the exact same night I came up with this simple yet tasty appetizer: A unique fusion marrying the key ingredients of the traditional Italian “Insalata Caprese” to the tropical food staple “plantain.”

Recipe:

Start with plantains. These are easily confused with bananas. Opposed to bananas, plantains need to be cooked somehow (boiled, fried, baked, grilled, etc.) and they are never consumed raw. Here is a picture of a couple of plantains.

IMG_4584

Cut the ends of the plantain and peel off the plantain skin.

IMG_4607

IMG_4608IMG_4609

Cut the plantain in slices (for plantain chips) or in bigger pieces for the purpose of this appetizer.

IMG_4612

Fry the cut plantain in hot oil.

IMG_4588

Take out, remove excess oil using a paper towel. Smash  the fried plantain on a  plantain smasher. If you do not have a smasher in your kitchen, you can use the base of a pan against a clean board surface.

IMG_4590IMG_4591

Fry the smashed plantain.

IMG_4592

Sprinkle salt and place on a plate.

IMG_4594

Add a slice of buffalo mozzarella cheese, tomato rounds and sprinkle with salt, pepper and olive oil. This is the perfect seasoning for both adults and children at our home. Optional final touches add balsamic vinaigrette and basil leaves.

IMG_4595IMG_4596IMG_4597

A happy ending… The Caribbean and the Mediterranean seas come together in this simply delicious appetizer.

TropicalItalianFusionFotoInsalatacaprese0

Advertisements