{"id":51964,"date":"2023-06-05T11:54:49","date_gmt":"2023-06-05T15:54:49","guid":{"rendered":"https:\/\/enrilemoine.com\/?p=51964"},"modified":"2023-06-22T20:46:39","modified_gmt":"2023-06-23T00:46:39","slug":"venezuelan-torta-de-platano-recipe-ripe-plantain-cheese-casserole","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2023\/06\/05\/venezuelan-torta-de-platano-recipe-ripe-plantain-cheese-casserole\/","title":{"rendered":"Venezuelan Torta de Pl\u00e1tano Recipe: Ripe Plantain & Cheese Casserole"},"content":{"rendered":"\n

Its name is Torta de pl\u00e1tano maduro<\/em>, which literally translates into ripe plantain cake. But this is not a cake or a dessert. It’s a side dish that goes perfectly with the most traditional dishes of Venezuelan gastronomy, such as carne mechada<\/a><\/em> (shredded beef) and asado negro<\/em>.<\/p>\n\n\n\n

\"Venezuelan<\/a><\/figure>\n\n\n\n

Note: Thanks to the Amazon Associates Program and other affiliate programs, I am compensated for products sold through the affiliate links in this post at no cost to the buyer.<\/em><\/p>\n\n\n\n

What is torta de pl\u00e1tano<\/em>?<\/h2>\n\n\n\n
\"A<\/a><\/figure>\n\n\n\n

More than a cake, this torta de pl\u00e1tano<\/em> is a casserole or bake, made with fried sweet plantain slices, fresh white cheese, papel\u00f3n<\/em><\/a> (a raw form of pure cane sugar, darker than brown sugar and less processed, also known as panela<\/em>, piloncillo<\/em> or rapadura<\/em>,) and eggs. For the same reason, it is gluten-free. And you don’t even need an electric beater to make it!<\/p>\n\n\n\n

How does torta de pl\u00e1tano<\/em> taste like?<\/h2>\n\n\n\n
\"Baked<\/a><\/figure>\n\n\n\n

Like many preparations in Venezuelan cuisine<\/a>, the flavor of this dish is sweet and savory at the same time. Why deny it? It has a delicious taste, like everything with plantains. <\/p>\n\n\n\n

The sweetness comes from the sweet plantains and the melado de papel\u00f3n<\/em> (the syrup we make by dissolving papel\u00f3n<\/em> in water and then simmering both.) The cheese gives it its savory flavor. And the prevailing flavor is plantain’s taste. This is not a very complex flavor. However, it can result differently for those not used to the joys of plantains.<\/p>\n\n\n\n

\"Ingredients<\/a><\/figure>\n\n\n\n

For those who love the pastel\u00f3n de pl\u00e1tano maduro <\/em>(a plantain casserole typical of Puerto Rico that also incorporates a ground meat filling), this traditional Venezuelan plantain and cheese casserole dish will bring memories of the delicious lasagna-style plantain dish Puerto Ricans adore.<\/p>\n\n\n\n

How do I make Venezuelan ripe plantain casserole with white cheese?<\/h2>\n\n\n\n
\"Close<\/a><\/figure>\n\n\n\n

This Venezuelan torta de pl\u00e1tano<\/em> is prepared by alternating a layer of plantains (drizzled with papel\u00f3n<\/em> syrup) and slices of white cheese, just as if it were a lasagna. The last layer should be plantains.<\/p>\n\n\n\n

Then, in a small bowl, you whisk the eggs with a pinch of salt and a generous amount of papel\u00f3n<\/em> syrup. Using a paring knife, gently pierce the layers of sliced plantains and cheese, ensuring the mixture seeps through the entirety of the casserole.<\/p>\n\n\n\n

\"Cke<\/a><\/figure>\n\n\n\n

As the oven works its magic, the flavors meld together, transforming the eggs and syrup mixtures into a delicious custard. Expect a harmonious balance of sweetness that will captivate your taste buds, leaving you craving more. Once you try it, it’ll become one of the best great recipes in your repertoire.<\/p>\n\n\n\n

What do I eat this casserole with?<\/h2>\n\n\n\n
\"Cenital<\/a><\/figure>\n\n\n\n

This is the perfect side dish to make a deluxe version of our Venezuelan pabell\u00f3n criollo: carne mechada<\/em> (shredded beef), black beans<\/a>, white rice<\/a>, and fried plantain slices<\/a>. In this case, the plantain and cheese bake replaces the fried plantain slices.<\/p>\n\n\n\n

It’s also a traditional Venezuelan accompaniment for our asado negro<\/em>. Of course, you can serve it as a dessert, although it seems to me that it works better as a side dish.<\/p>\n\n\n\n

What is the best cheese to make torta de pl\u00e1tano<\/em>?<\/h2>\n\n\n\n
\"Eggs<\/a><\/figure>\n\n\n\n

I personally like queso palmita, to make this torta de pl\u00e1tano<\/em>. This is a very good fresh Venezuelan white cheese. I cut the cheese into slices. Semi-hard white grated cheese or queso llanero<\/em> also works. This is for those of you that even when living outside Venezuela, have access to Venezuelan cheeses.<\/p>\n\n\n\n

\"Cenital<\/a><\/figure>\n\n\n\n

If you don’t have access to our cheeses in your area but live in the United States, you can substitute queso palmita with queso fresco or mozzarella if you use mozzarella instead of fresh mozzarella that releases too much liquid, shredded mozzarella for making pizzas.<\/p>\n\n\n\n

How to make papel\u00f3n <\/em>syrup?<\/h2>\n\n\n\n
\"A<\/a><\/figure>\n\n\n\n

For this recipe you will need melado de papel\u00f3n<\/em>. This should have the consistency of syrup. Not too runny, not too thick. More like honey. I suggest making the syrup in advance since it must be at room temperature to be mixed with the eggs.<\/p>\n\n\n\n

Making this papel\u00f3n<\/em> syrup is pretty easy. For this recipe, you will need half a cup of melado de papel\u00f3n<\/em>, prepared with a cup of water and two discs of papel\u00f3n<\/em> or panela<\/em>. Each of these discs weighs 4 ounces (about 100 grams).<\/p>\n\n\n\n

\"Cenital<\/a><\/figure>\n\n\n\n

I’m talking about discs because they’re the ones I buy here in Miami. In addition to making this syrup, I use them to make my hallacas<\/em><\/a> and chicken polvorosa<\/em><\/a> stews. Due to their size, they are super convenient. Here they also sell larger discs as well as panela<\/em> blocs. When I lived in California, I used to buy the ones that were shaped like cones (hence the name, piloncillo<\/em>).<\/p>\n\n\n\n

In any case, papel\u00f3n<\/em> is available in Latino stores and supermarkets in the international food section. You can also buy it online<\/a>.<\/p>\n\n\n\n

\"Venezuelan<\/a><\/figure>\n\n\n\n

To make the syrup, papel\u00f3n<\/em> is cooked in a small pot until dissolved. When it starts to boil, lower the heat and cook over low heat until a not-very-dense syrup is formed. Some people cook this syrup in a large stock pot. I prefer a small pot to simmer it. <\/p>\n\n\n\n

Others add cinnamon sticks, cloves, cardamom, or allspice berries, to add an extra layer of flavor. I’m ok with the plain papel\u00f3n<\/em> flavor.<\/p>\n\n\n\n

Can you make torta de pl\u00e1tano<\/em> with frozen plantains?<\/h2>\n\n\n\n
\"Venezuelan<\/a><\/figure>\n\n\n\n

The answer to this question is yes, you can. But I don’t recommend it. First, nothing compares to the taste of a fresh ripe banana. But also, the maduros<\/em> sold frozen, at least here in the United States, have already been lightly fried; in my opinion, they are greasy and have a not-very-pleasant aftertaste.<\/p>\n\n\n\n

Tips for a hassle-free torta de pl\u00e1tano<\/em><\/h2>\n\n\n\n
\"Front<\/a><\/figure>\n\n\n\n

The main difference between this torta de pl\u00e1tano and the rest is that traditionally this casserole is made with slices of fried ripe plantains, while I make this recipe baking the plantain slices. <\/p>\n\n\n\n

\"Torta<\/a><\/figure>\n\n\n\n

If, like me, you don’t like to fry much or you avoid frying, this is what I suggest you do:<\/p>\n\n\n\n

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  1. Go to your grocery store and buy green plantains. Buy yellow plantains. Buy spotted plantains. But please let them rip. Once they have all the skin black, they are perfect for making this recipe.<\/li>\n\n\n\n
  2. Line a baking sheet with parchment paper and preheat the oven to 350F.<\/li>\n\n\n\n
  3. Peel the plantains, slice them as if you were going to fry them, and put them on the baking sheet.<\/li>\n\n\n\n
  4. Put the tray in the middle of the oven and bake for 25-30 minutes until they start to brown. There is no need to flip them. <\/li>\n<\/ol>\n\n\n\n

    Venezuelan torta de pl\u00e1tano<\/em> recipe<\/h2>\n\n\n\n

    Next, I will share my recipe with you. I hope you like it as much as I do. <\/p>\n\n\n\n

    \"venezuelan<\/a><\/figure>\n\n\n\n

    Thanks for\u00a0subscribing to my Youtube channel<\/a> and\u00a0visiting my Amazon shop<\/a>.<\/p>\n\n\n

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