Breakfast
Mangú with the Three Hits
Green plantain mash with salami, fried cheese and egg.
Gluten-free
Ingredients
- 4 green plantains
- 800 g water
- 50 g olive oil
- 1 red onion, in rings
- 60 g vinegar
- 200 g Dominican salami, sliced
- 200 g frying cheese
- 4 eggs
- 30 g butter
- Salt to taste
Step-by-step
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- Peel and chop the plantains. Put them in the mixing bowl with the water and salt. Cook 25 min/100°C/reverse/spoon speed.
- Set aside 150 g of the cooking water. Drain the plantains and return them to the mixing bowl with the butter.
- Blend 20 sec/speed 4, adding the reserved water little by little until you get a smooth purée. Set aside, covered.
- Pickle the onion by sautéing it in a pan with the oil 3 min and adding the vinegar. Set aside.
- Fry the salami and cheese in a pan until golden. Fry the eggs to taste.
- Serve the mangú topped with the pickled onion and accompanied by the three golpes: salami, cheese and egg.
Tips
- The mangú should be smooth — add cooking water if it dries out.
- It's the quintessential Dominican breakfast.
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