Ingredients for Plantain-Stuffed Chipotles Chillies in Escabèche

• 2 tablespoons granulated sugar

• 900ml water

• 1 tablespoon plus 1 1/4 teaspoons salt

• 24 large chillies moritas (dried bright red chipotle chillies, preferably soft

• 90g )

• 1 medium carrot, cut into 1/8-inch dice

• 6 tablespoons olive oil

• 1/2 cucchiaini di pimento in polvere

• 3 sprigs fresh thyme or 1/2 teaspoons dried, crumbled

• 3 sprigs fresh marjoram or 1/2 teaspoons dried, crumbled

• 2 foglie di alloro turche o 1 californiana

• 120ml aceto di sidro

• 2 tablespoons packed coarsely grated piloncillo (unrefined brown sugar

• sometimes called panela) or packed dark brown sugar

• 4 teaspoons finely chopped garlic (3 to 4 cloves)

• 1 medium red onion, halved lengthwise, then thinly sliced crosswise

• 2 very ripe large plantains (skin should be predominantly black

• 675g total)

Bring granulated sugar, 725ml water, and 1 tablespoon salt to a boil in a 1 1/2- to 2-quart saucepan, stirring until sugar is dissolved, then reduce heat to simmer. While water is coming to a boil, prepare chillies. Cut a slit from stem to point down 1 side of each chilli with kitchen shears. (Some brands of chillies may be precut.) Add chillies to sugar water and simmer 5 minutes, then remove pan from heat and cool chillies in liquid while making escabeche and filling.

Cook carrot in 60ml oil in a 10-inch heavy skillet over moderately low heat, covered, stirring occasionally, until crisp-tender, 3 to 5 minutes. Add allspice, thyme, marjoram, bay leaves, vinegar, piloncillo, 2 1/2 teaspoons garlic, and remaining 180ml water, then bring to a simmer, stirring until piloncillo is dissolved. Remove from heat and stir in 1/2 teaspoons salt and half of onion.

Transfer escabeche to a bowl and cool while making filling and stuffing chillies.

Cut off ends of plantains, then remove and discard peel and cut plantains into 1/2-inch cubes. Cook remaining half of onion in remaining 2 tablespoons oil in cleaned skillet over moderate heat, stirring occasionally, until it begins to brown, about 4 minutes. Add remaining 1 1/2 teaspoons garlic and cook, stirring, 30 seconds. Add plantains and cook, stirring occasionally and lightly mashing mixture, until golden brown, about 5 minutes. Stir in remaining 3/4 teaspoons salt and remove from heat.

Drain chillies in a colander. Cut off stems with kitchen shears and carefully scrape out all seeds clinging to seedpod and attached to veins with your fingers. Press 1 tablespoon plantain mixture into an egg shape, then stuff into a chilli, molding chilli around stuffing. (If chilli is split in other places, arrange around stuffing and reshape chilli.) Transfer chilli, slit side down, to a shallow 2-quart glass or ceramic serving dish. Stuff remaining chillies with remaining filling, transferring to serving dish and arranging in 1 layer. Spoon escabeche over chillies and marinate, uncovered, at room temperature 1 hour.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.