Pastelón

Pastelón is a sweet and salty Puerto Rican version of lasagna or casserole. The meat used varies by location, but it is traditionally made with ground meat.

Variations

 Puerto Rico - Pastelón de plátano maduro, is a generous size layered dish consisting of staple latin caribbean foods such as, yellow plantains, garlic, onions, cheese, butter and meat. Some regions add other ingredients such as wine, sweet peas, nutmeg, and raisins, to intensify the sweetness, or mushrooms, string beans, and eggplant for texture. The plantains however, are the main layer of the pastelón. Plantains are sliced thinly and are lightly fried then baked. Onions, tomatoes, bell peppers, and garlic are diced, and sauteed with olives, capers, thyme, bay leaves, basil, white pepper and ground meat. Mozzarella, ricotta are cooked in a bechamel sauce. The sauce is then mixed with the ground meat and beaten eggs to hold the meat in place. Meat is then layered on the fried plantains then baked. When done pastelón is garnished with parsley and parmesan cheese. ^[1][2][3]

 Dominican Republic - Dominican pastelón is compared to a casserole. Pastelón can be made with cassava, rice, sweet plantains, potatoes or cornmeal. All starch is boiled then mashed with water or milk. The mashed dough is then layered with ground meat or shredded chicken that has been cooked with tomato paste, onions, peppers and garlic. Cheddar cheese is then layered on top of meat. Most cooks add their own flair by adding chicken bouillon, oregano, hard boiled eggs, olives and/or raisins.

• List of casserole dishes

References

• http://thenoshery.com/2009/06/01/pastelon-sweet-plaintain-lasagna/
• http://blog.cookingchanneltv.com/2011/03/07/pastelon-de-platano-maduro/

External links

• http://thenoshery.com/2009/06/01/pastelon-sweet-plaintain-lasagna/