Italian with a pinch of our seasoning

I’ve been to almost every country in Latin America, and I have to say that the beauty of our cuisines is to see how we sparkle the most popular Italian recipes with our local ingredients.

It could be fresh corn, a serrano or poblano chile, an ají amarillo, a white “queso fresco”, a sweet “cachucha”chile, a sofrito, or even yellow plantains, like my Grandma used to cook for me in Puerto Rico.

ASG (Associated Supermarket Group)

Get always inspired in the Mediterranean diet. Keep it fresh, simple and balanced. Taste my Latin Bolognese Recipe and will scream “Mamma Mia”.

Latin Bolognese Recipe

6 portions, 20 minutes

What you need:

1 pound of linguini pasta

1 1/2 pound of ground beef (90/10)

4-5 fresh pear tomatoes, small diced

1 medium fresh carrot, small diced

1 green cubanelle pepper or 1 celery, small diced (or 2 tbsp. Caribbean sofrito)

3 garlic cloves, minced

1 medium white onion, small diced

3 tbsp. extra virgen olive oil

1/4 cup fresh cilantro, minced

1 small yellow plantain, medium diced, fried

1/2 cup of white wine (Pinot Grigio preferred)

2 bay leaves

Salt and pepper to taste

Turmeric is Curry’s Miraculous Ingredient

What you need to do:

  1. In a large skillet heat the olive oil, add the onion and garlic and sauté over medium high heat for 3 minutes. Add the tomatoes and sauté for 3 more minutes.  Then add the celery or peppers and carrot and sauté for 3 more
  2. Raise heat to high and add the ground beef, season with salt and pepper, sauté, stir frequently and cook until meat is no longer pink, about 5
  3. Add the wine, let it reduce for 2 minutes.
  4. Add the bay leaves, reduce to the temperature to medium low (covered) until the sauce thickens for about 7 minutes.
  5. Finish with the plantains, cilantro, stir, serve and enjoy!

Doreen Colondres is a celebrity chef. Author of the book The Kitchen Does Not Bite. Follow her on Facebook and Instagram @DoreenColondres and visit www.LaCocinaNoMuerde.com , www.TheKitchenDoesntBite.com

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