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verification. (January 2024) |
 Pastelón | |
| Alternative names | Piñón |
|---|---|
| Course | Main course |
| Place of origin | Dominican Republic and Puerto Rico |
| Serving temperature | Hot |
Pastelón ( Spanish for "big cake") is a Dominican and Puerto Rican dish. The dish is prepared differently on both islands. [1]
Ingredients and preparation
The pastelón is a casserole dish consisting of typical Latin Caribbean foods such as plantains, sofrito, and seasoned, mince meat (beef). [2]
Dominican Republic
In the Dominican Republic this dish is made with boiled mashed ripe plantains. The dish is often called Dominican casserole or ripe plantain casserole using typically Dominican style picadillo and cheddar cheese. A layer of mashed plantain is placed at the bottom of a baking pan and covered with picadillo and cheddar. Another layer of mashed plantain is placed on top with picadillo and cheddar. The dish is then covered with aluminum and baked for an additional 35-45 minutes.
Puerto Rico
In Puerto Rico pastelón is considered a Puerto Rican lasagna. Sweet plantains are peeled cut lengthwise in to strips and fried. The plantain replaces lasagna pasta. Minced meat is sautéed with most notably bell peppers, tomatoes, onions, basil, parsley, olives, capers, raisins, garlic, and wine. Plantains are then placed at the bottom of a baking pan layered with meat filling, mozzarella, ricotta, parmesan, bechamel sauce or marinara sauce. This is then repeated about two more times making layers just like a lasagna. It is then baked. Plantains can be replaced with batata or boiled mashed yuca.
Vegetarian pastelón is popular as well replacing meat with mushrooms, eggplant, squash, string beans, potato or chayote.
References
- ^ Browne, Kali Amanda (2012). Kali, The Food Goddess. Booktango. ISBN 978-1468906998. Retrieved 22 October 2021 – via Google Books.
- ^ "Beyond Shepherd's Pie: Puerto Rican Pastelón de Plátano Maduro". Cooking Channel.
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