The Recipe of the day with Lucy Pereda
March 06, 2019
5 bananas pintones
2 T. of chopped onions
1 T. of green pepper minced
1 T. minced red pepper
1 T. of carrot in pieces
1 T. Lash mushrooms
1 T. minced celery
3 cloves of garlic ¼ cup of raisins
1 tbsp Chicken broth concentrate (optional)
¼ T. of dry wine (optional)
10 olives in pieces
grated low-fat mozzarella cheese (optional)
1 tbsp olive oil
Wash the banana peels, cut into pieces and boil until they soften. Remove from the water, remove the shells and crush to make a puree.
Over medium heat the oil in a pan and add the onions, pepper, carrot, and celery. When tender, add the garlic, mushrooms, olives, raisins, dry wine, and concentrated chicken broth or a little fat-free chicken broth. Cook and stir a little.
In a refractory glass dish put a layer of banana puree, a layer of the filling and add another layer of pure. Add the mozzarella cheese on top and place in a preheated oven at 400 degrees F until the cheese melts. Serve immediately.
Makes 8 servings
Each portion has approximately
12 grams of fat
Note: Although this recipe is very high in carbohydrates it is noteworthy that they are "good" resistant carbohydrates because the digestive system can better absorb their nutrients. It is a dish rich in potassium, fiber, vitamins, and minerals.