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Puerto Rico True Flavors

Puerto Rico True Flavors is the accumulation of Wilo Benet's mastery of Puerto Rican cooking, his expertise in preparation, creativity, and finely-honed skills. Merging the tastes he grew up with, from his mother's "from-scratch" cooking, his grandmother's well-loved recipes, lunchtimes at public school, street vendors' fritters and roasted chickens, and all the other everyday-food influences of Puerto Rico, together with his exceptional culinary talents, he brings those historic true flavors of the Island into the 21st century.

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Pionono

Pionono Recipe

For your enjoyment, we have included the piononos recipe for you to try and make it at home. This is one of the many favorite recipes you can find in Chef Wilo Benet's book, Puerto Rico True Flavors. You can also watch the video by clicking here. Enjoy!

Piononos Recipe (Serves 6)
Ripe Plantain and Beef Mold
Piononos are traditionally dipped in eggs and fried. I provide a lighter alternative to the island’s staple road stand treat.

Ingredients:

• vegetable oil for frying
• 6 ripe plantains, peeled
• Goya olive oil (not extra virgin) for greasing
• 4 cups picadillo (see recipe on page 167)
• 6 eggs, beaten

Procedure:

STEP 1

In a frying pan, heat about 2 inches of vegetable oil to 350° F. Slice the plantains into 1⁄4-inch-thick rounds.

Add to the hot oil, in batches, and fry for about 2 or 3 minutes until golden on both sides. Remove from the oil, and set aside to drain on paper towels.

STEP 2

Grease 6 ovenproof individual molds with olive oil, and line the bottoms with parchment paper. Line the molds with the plantainslices, pressing well against the sides of the molds. You may have to cut some plantain slices intosmaller pieces to fit any emptyspaces.

STEP 3

P r e h e a t o v e n t o 3 5 0 ° F. Distribute the picadillo among the plantain-lined molds. Pour the

beaten eggs over the piononos. Bake until the eggs are set and the piononos are golden and springy to the touch.

STEP 4

When able to handle the piononos, but making sure they are still very hot, run a paring knife along the edges of the molds to help loosen the piononos. Turn upside down and tap, if necessary, to help them out. Make sure to discard the parchment paper.

 

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