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  • The base number of servings for this recipe is 6
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    Wilo Benet's Piononos

    Piononos are traditionally dipped in egg and fried, this recipe calls for a lighter alternative to Puerto Rico's staple road-stand treat.

    Wilo Benet is the chef and owner of Pikayo, located in the Conrad Condado Plaza in San Juan, Puerto Rico. An on-air personality for FOX Latino’s Utilísima Channel, he was a cheftestant on Top Chef Masters, is the creator of DOBLEÚ wine, and author of the cookbook Puerto Rico True Flavors.


    Ingredients
    1
    splash
    vegetable oil
    1
    splash
    Olive Oil
    6
    ripe plantains, peeled
    4
    cups
    picadillo
    6
    eggs, beaten
    Directions
    In a frying pan, heat about 2 inches of vegetable oil to 350°F. Slice the plantains lengthwise into quarters. Add to the hot oil, in batches, and fry for about 4 minutes until golden on both sides. Remove from the oil, and set aside to drain on paper towels.
    Grease 6 oven proof individual molds with olive oil, and line the bottoms with parchment paper. Line the molds with the plantain slices, pressing well against the sides of the molds.
    Preheat oven to 350° F. Distribute the picadillo among the plantain-lined molds. Pour the beaten eggs over the piononos. Bake until the eggs are set and the piononos are golden and springy the touch.

    The base number of servings for this recipe is 6
    OK

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