Chef schiaffino's plantain salad
Indulge in the flavors of Chef Schiaffino's exquisite plantain salad, bursting with vibrant colors, fresh ingredients, and mouthwatering taste. Perfect for a light and refreshing meal!
Ingredients:
- 420 gram fermented ripe plantain
- 1 banana blossom
- 150 gram ripe cocona fruit
- 150 gram white onions, chopped
- 20 gram wild cilantro, chopped
- 50 gram wasabi arugula, chopped
- 70 gram sweet chile peppers, chopped
- 15 gram ginger, grated
- 10 gram garlic, minced
- 4 charapita chile peppers
- 240 gram fermented plantains purée (see "notes" for prep instructions, if needed)
Instructions:
- Prepare the plantains for fermentation by peeling them and placing them in a container. Pour the fermented plantain puree over the plantains, cover the container, and allow it to rest at room temperature for a day.
- Start by cleaning the banana blossoms. Remove the purplish-red outer bracts and place the flower clusters in iced water. Keep the bracts aside for later use.
- Boil the flowers in salted water until they are tender. Then, cool them down quickly by placing them in iced water. Once cooled, drain the water and carefully remove the pistils from each flower. Keep them refrigerated.
- Peel and cut the cocona fruit into small pieces. Sprinkle salt over it while cutting to prevent oxidation and browning.
- Cut the fermented ripe plantains into small dices.
- In a mixing bowl, mash the charapita chili peppers with salt. Mix in onions, garlic, ginger, sweet chili peppers, and season with salt to your preference.
- Combine the chopped cocona, blanched flowers, and diced plantains in a bowl.
- Stir well and incorporate the fermented plantain puree.
- Garnish with chopped arugula and wild cilantro. Mix thoroughly.
- Serve the dish cold on top of the banana flower leaves.
Summary:
- Calories: 2559 kcal
- Fat: 6 g
- Protein: 25 g
- Carbs: 631 g
- Potassium: 6996 mg
- Magnesium: 521 mg