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Pastelón
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| Alternative names | Piñón |
|---|---|
| Course | Main course |
| Place of origin | Dominican Republic and Puerto Rico |
| Serving temperature | Hot |
Pastelón is a Dominican and Puerto Rican dish. The dish is prepared differently on both islands.[1]
The pastelón is a casserole dish consisting of typical Latin Caribbean foods such as plantains, sofrito, and seasoned, mince meat (beef).[2]
In the Dominican Republic this dish is made with boiled ripe plantains and then mashed. The dish is often called Dominican casserole or ripe plantain casserole using typically Dominican style picadillo and chedder cheese. Mashed plantain os placed on the bottom of a backing pan and coved with picadillo and chedder another layer of mashed plantain is pla ed on top covering with picadillo and cheeder. The dish is then covered with aluminum and backed for an additional 35-45 minutes.
In Puerto Rico pastelón is considered a Puerto Rican lasagna. Sweet plantains are peeled cut lengthwise in to strips and fried. The plantain replaces lasagna pasta. Minced meat is sautéed with most notably bell peppers, tomatoes, onions, basil, parsley, olives, capers, raisins, garlic, and wine. Plantains are then placed at the bottom of a backing pan layered with meat filling, mozzarella, ricotta, parmesan, bechamel sauceormarinara sauce. This is then repeated about two more times making layers just like a lasagna. It is then baked. Plantains can be replaced with batata or boiled mashed yuca.
Vegetarian pastelón is popular as well replacing meat with mushrooms, eggplant, squash, string beans, potato or chayote.
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