Para hablar del tostón debemos hacer primero referencia del plátano, el producto principal para hacer este rico plato. En Venezuela, se distinguen las distintas formas de lo que en otros países conocen como plátano. Al pequeño, de cascara delgada lo conocemos en nuestro país como cambur, su pulpa es de color blanco y es muy fácil de abrir. Usualmente se come como fruta. Al otro de mayor tamaño, con cáscara más gruesa y con pulpa de color amarillo lo conocemos como plátano.
Se consume cocido, de diferentes maneras, dependiendo en muchos casos si está maduro o verde. Cuando el plátano está maduro y se fríe el resultado son las "tajadas", acompañante en muchos casos de nuestro tradicional pabellón. Cuando el plátano se fríe estando verde, el resultado son los conocidos "tostones".
Existen muchas otras formas de consumir el plátano aquí vamos a ahondar un poco mas en el conocido tostón.
En Venezuela se consume popularmente en todo el territorio. En las costas venezolanas es servido como contorno de los platos de pescado, en restaurantes y puestos de comida cerca de las playas. Hay diferentes versiones pero la base siempre es la misma, algunos le ponen queso blanco rallado, muchas salsas, toques de picante, hasta con carne o vegetarianos.
El sur del Lago de Maracaibo es una región platanera por excelencia en Venezuela, por su clima tropical, riqueza del suelo y la tradición que se mantiene por herencia familiar. Su cultivo se realiza en parcelas, conucos y haciendas. La calidad de los plátanos del Sur del Lago permite distinguirlos de otros plátanos, por su tamaño, su consistencia más suculenta y carnosa, con sabor más dulce.
Por tanto en el Estado Zulia, donde llega a ser un plato emblemático, se le conoce como patacón y se suele servir acompañado con ensalada rallada, queso blanco y/o amarillo, jamón, pernil, salsa de tomate, salsa rosada, mayonesa y mostaza, y se vende como comida rápida; suele hacerse cortando el plátano de forma alargada y poniendo los ingredientes sobre él o entre dos tostones.
Para preparar los tostones o patacones, lo primero que hacemos es retirar la piel verde que recubre el plátano y se cortan en dos, a lo largo o redondo, en pedazos de aproximadamente de grueso mediano, hay personas que prefieren que le quede algo de pulpa, otras los prefieren mas finos. El secreto de los tostones es freírlos apenas 2-3 minutos en abundante aceite, hasta que doren solo un poco, se retiran del aceite, se dejan reposar unos minutos y se aplastan con un objeto plano. Hay que volverlos a freír hasta que estén crujientes.
Dependiendo del gusto, se pueden rellenar, o simplemente comerlos con un poco de sal.
INGREDIENTES:
2 plátanos verdes o pintones (nunca maduros).
Aceite de maíz o cualquier otro aceite de sabor neutro.
Sal.
PREPARACIÓN:
Primero se pelan los plátanos, se cortan en ruedas un poco gruesas y se fríen hasta que se comiencen a dorar. Se retiran de la sartén y se colocan sobre papel absorbente para eliminar el exceso de grasa.
Luego se aplastan uno a uno. Se pueden colocar en un paño de cocina húmedo o utilizar papel absorbente del que se puede humedecer sin deshacerse para luego aplastarlos con la ayuda de un rodillo, mazo o incluso con la mano. También pueden usar una tostonera si la tienen, que es un pequeño utensilio de madera especialmente para aplastar los plátanos y hacer tostones.
Llevarlos a freír por segunda vez unos segundos mas y listos. Servirlos con una deliciosa ensalada rallada, salsa de tomate, mayonesa y queso blanco.
Recipe:
To talk about the tostón we must first make reference of the banana, the main product to make this rich dish. In Venezuela, different forms of what in other countries are known as bananas are distinguished. To the small, thin shell we know in our country as cambur, its pulp is white and is very easy to open. Usually eat as fruit. To the larger one, with thicker shell and with yellow pulp we know it as banana.
It is consumed cooked, in different ways, depending in many cases if it is ripe or green. When the banana is ripe and fried the result is the "chops", accompanying in many cases of our traditional pavilion. When the banana is fried while being green, the result is the known "tostones".
There are many other ways to consume the banana here we will delve a little more in the well-known tostón.
The tostón, is a meal with flattened pieces fried of green banana. It is also known as patacón although experts consider that tostón and patacón are 2 different things. Claro has in common that the banana must be green, otherwise the results are not the same.
In Venezuela it is consumed popularly throughout the territory. On the Venezuelan coast it is served as an outline of fish dishes, in restaurants and food stalls near the beaches. There are different versions but the base is always the same, some put grated white cheese, many sauces, touches of spice, even meat or vegetarians.
The south of Lake Maracaibo is a banana region par excellence in Venezuela, due to its tropical climate, soil richness and tradition that is maintained by family heritage. Its cultivation is carried out in plots, conucos and haciendas. The quality of the bananas of the South of the Lake allows to distinguish them from other bananas, by their size, their more succulent and fleshy consistency, with sweeter flavor.
Therefore, in Zulia State, where it becomes an emblematic dish, it is known as patacón and is usually served with grated salad, white and / or yellow cheese, ham, ham, tomato sauce, pink sauce, mayonnaise and mustard , And sold as fast food; Usually made by cutting the banana in an elongated way and placing the ingredients on it or between two tostones.
To prepare the tostones or patacones, the first thing we do is remove the green skin that covers the banana and cut in two, round or long, in pieces of approximately medium thickness, there are people who prefer to have some pulp left , Others prefer them finer. The secret of the tostones is to fry them just 2-3 minutes in abundant oil, until they doren just a little, are removed from the oil, allowed to stand for a few minutes and crush with a flat object. You have to fry them again until they are crisp.
Depending on the taste, they can be filled, or simply eat them with a little salt.
INGREDIENTS:
2 green bananas or pintones (never ripe).
Corn oil or any other neutral taste oil.
Salt.
PREPARATION:
First, peel the bananas, cut them into coarse wheels and fry until they begin to brown. They are removed from the pan and placed on absorbent paper to remove excess fat.
Then they are crushed one by one. They can be placed in a damp cloth or use absorbent paper that can be moistened without undoing and then crush them with the help of a roller, mallet or even by hand. They can also use a tostonera if they have one, which is a small wooden utensil especially to crush the bananas and make tostones.
Bring them to fry a second time a few more and ready. Serve them with a delicious grated salad, tomato sauce, mayonnaise and white cheese.
Recipe:
To talk about the tostón we must first make reference of the banana, the main product to make this rich dish. In Venezuela, different forms of what in other countries are known as bananas are distinguished. To the small, thin shell we know in our country as cambur, its pulp is white and is very easy to open. Usually eat as fruit. To the larger one, with thicker shell and with yellow pulp we know it as banana.
It is consumed cooked, in different ways, depending in many cases if it is ripe or green. When the banana is ripe and fried the result is the "chops", accompanying in many cases of our traditional pavilion. When the banana is fried while being green, the result is the known "tostones".
There are many other ways to consume the banana here we will delve a little more in the well-known tostón.
The tostón, is a meal with flattened pieces fried of green banana. It is also known as patacón although experts consider that tostón and patacón are 2 different things. Claro has in common that the banana must be green, otherwise the results are not the same.
In Venezuela it is consumed popularly throughout the territory. On the Venezuelan coast it is served as an outline of fish dishes, in restaurants and food stalls near the beaches. There are different versions but the base is always the same, some put grated white cheese, many sauces, touches of spice, even meat or vegetarians.
The south of Lake Maracaibo is a banana region par excellence in Venezuela, due to its tropical climate, soil richness and tradition that is maintained by family heritage. Its cultivation is carried out in plots, conucos and haciendas. The quality of the bananas of the South of the Lake allows to distinguish them from other bananas, by their size, their more succulent and fleshy consistency, with sweeter flavor.
Therefore, in Zulia State, where it becomes an emblematic dish, it is known as patacón and is usually served with grated salad, white and / or yellow cheese, ham, ham, tomato sauce, pink sauce, mayonnaise and mustard , And sold as fast food; Usually made by cutting the banana in an elongated way and placing the ingredients on it or between two tostones.
To prepare the tostones or patacones, the first thing we do is remove the green skin that covers the banana and cut in two, round or long, in pieces of approximately medium thickness, there are people who prefer to have some pulp left , Others prefer them finer. The secret of the tostones is to fry them just 2-3 minutes in abundant oil, until they doren just a little, are removed from the oil, allowed to stand for a few minutes and crush with a flat object. You have to fry them again until they are crisp.
Depending on the taste, they can be filled, or simply eat them with a little salt.
INGREDIENTS:
2 green bananas or pintones (never ripe).
Corn oil or any other neutral taste oil.
Salt.
PREPARATION:
First, peel the bananas, cut them into coarse wheels and fry until they begin to brown. They are removed from the pan and placed on absorbent paper to remove excess fat.
Then they are crushed one by one. They can be placed in a damp cloth or use absorbent paper that can be moistened without undoing and then crush them with the help of a roller, mallet or even by hand. They can also use a tostonera if they have one, which is a small wooden utensil especially to crush the bananas and make tostones.
Bring them to fry a second time a few more and ready. Serve them with a delicious grated salad, tomato sauce, mayonnaise and white cheese.
Fotos referenciales.
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