MANGU CON LOS TRES GOLPES

Makes 6 servings

Recipe from Nadia De Jesus.

6 plantains

5 cups of water

Salt, to taste

2 cups canola oil, divided

12 slices Dominican frying cheese, queso de freir (available at Latin groceries or can substitute queso fresco)

1 cup flour

18 slices Dominican salami, salami

frito (or can substitute sausage) 1 red onion, julienned

1 cup vinegar

2½ tablespoons butter 2½ tablespoons olive oil

6 eggs, fried, for serving

Peel the plantains and cut into quarters. Place the plantains in a large pot with enough water to cover them by 1 inch. Add salt to taste. Bring the plantains to a boil over high heat and cook until they are very tender about 30 minutes.

Meanwhile, in a medium skillet, heat the canola oil to 350 degrees over high heat.

Coat each slice of Dominican frying cheese in flour, and then place the slices in 1¾ cups canola oil and fry until both sides are golden brown, about 3 minutes. Remove from skillet and transfer to a paper towel-lined plate.

Add another tablespoon of oil to the skillet and fry the salami until brown and crispy on both sides, 4 minutes. Remove from the skillet, transfer to a paper towel-lined plate.

Wipe out the skillet, and add another tablespoon of oil to the pan. Pour in the onions and add the vinegar. Saute until the onions are soft and bright pink, about 10 minutes.

Once the plantains are tender, scoop them out from the water and place in a separate large bowl, and keep the starchy boiling liquid warm on the stove.

Add the butter, olive oil, and about 1 cup of the hot starchy plantain liquid. Mash the cooked plantains together until it is creamy and smooth. Add cold water or ice and mash again to keep it smooth.

Serve the mangu with the fried cheese, fried salami and fried eggs. Garnish with pickled onions.

Wine: 2016 Vina Real Crianza by CVNE

Availability: Hausfrau Haven, Twisted Vine, Hills Market (Downtown) and Weiland's Market

Aroma: flowers and cane fruit

Flavor: great “grip” from the excellent acid balance, finishing in raspberry and blackberry

Notes: A powerful red wine from one of the venerable producers in Spain’s Rioja region, it’s made with 90% tempranillo grapes, with garnacha, graciano and mazuela making up the rest of the blend. The four years’ worth of aging makes it very drinkable right now.

Jon Christensen Dispatch wine reviewer jac@iwaynet.net