Today I share a variation of the very traditional Dominican recipe of ripe plantain casserole. I added yucca, which gives it an incredible texture and look. My “little chefs” gave it their seal of approval by almost not leaving enough for the pictures! enjoy!
- 2 pounds of boiled yucca. (Cassava)
- 4 ripe plantains (Boiled)
- Milk cream.
- Cream cheese.
- 1 pound of ground meat.
- Garlic, black pepper, oregano, paprika and salt to taste (for the meat)
- 1 spoonful of tomato paste.
- 1 bouillon cube.
- 1 red bell pepper.
- Gouda cheese.
- Parmesan cheese.
Boil the ripe plantains and the yucca and when soft make a rich puree by adding milk cream, cream cheese and butter. Make sure it’s loose ( you don’t want it too dry)
Cook the meat with the garlic, pepper, oregano, paprika, the bouillon cube, the chopped bell pepper, cilantrico, etc. and let it cook until the bell pepper is well cooked and soft.
Grease a Pyrex and place a layer of puree, followed by a meat layer and completing with a layer of puree on top. Add the gouda cheese slices on top and some parmesan cheese. Take to the oven at 350 for about 15-30 minutes, closely following to make sure that it is golden but doesn’t dry up.
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