Green Primitivo Pampadas with Cheese
Recipe category
Country
Region
Source
Fuente: Sinic (página web)
Number of servings
6
Difficulty
Medium
Ingredients
10
piece(s) green primitivos (small plantains or bocadillos)
250
gr Chocoano cheese (hard cheese), grated
3
tbsp butter
oil for frying
water
pinch salt to taste
Directions
- Bring enough water to a boil in a pot.
- When boiling, add the primitivos with their peel for 3 minutes so it loosens (don't leave them in the water too long because they soften too much); remove them, peel them and put them in a little water with salt.
- Then remove them, flatten with a stone pestle (or special utensil for making patacones) and fry in oil.
- When ready, remove from oil, spread a little butter on each pampada and sprinkle grated cheese on top.
- Serve hot.
- These pampadas are mainly consumed at breakfast or dinner, accompanied with coffee or aguadepanela.
- Green plantain patacón is an accompaniment that cannot be missing in Pacific food.
- For its preparation, peel the plantains, cut them into large pieces and fry in very hot oil.
- Once cooked, remove and press on a board until they are like medallions - or pampadas, as they are called in the region -; add salt and ground garlic, and fry again until golden. (A recipe for preparing good patacones can be seen in the chapter on the Caribbean Region).