- 4 ripe green plantains
- ½ cup of milk
- 2 tablespoons of butter
- 1 ½ pounds of ground beef
- ½ green pepper
- 1 onion
- 2 tablespoons of oil
- Salt and pepper to taste
- Tarragon and basil to taste
- Grated cheese (preferably Gouda or Emmental)
- 1 bunch of parsley
Wash and peel the green bananas, cut them into pieces, and boil them in salted water. While they soften, start preparing the other ingredients.
Season the ground meat with salt and pepper. Dice the onion and the bell pepper. You can also add garlic and other spices to your liking.
In a pot, heat a little oil and then add the meat. When it starts to change color, add the bell pepper and onion. Stir well to ensure all the ingredients are combined.
Let it cook over medium heat until the ground meat releases its juices, being careful not to let it become too dry.
You can add tomato sauce to this dish if you like, but it shouldn't be too juicy, as that will affect the final consistency. Once it's ready, set it aside.
Once the boiled plantains are soft, prepare a fufú. To make it creamier, add milk and butter to your taste.
The fufú should be firm, so be careful not to add too much milk. It's best to add it gradually, using only what you need.
Place a portion of this puree in a heat-resistant dish, flatten it out evenly, and add a layer of picadillo.
Cover it with a second layer of fufú and then sprinkle shredded Gouda cheese on top, along with a touch of tarragon and basil.
Bake it in the oven for 10 minutes at a high temperature so that it gets heat from above and the cheese can gratin.
Fufú stuffed with picadillo is a dish that is typically served hot, although many enjoy it even when it's cold. It can work as an appetizer or as a main course.
Enjoy your meal!