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Add a photoServings: 12
Ingredients
- 2 c. extra virgin olive oil
- 1 c. vinegar
- 12 peppercorn (whole black peppers)
- 1/2 teaspoon salt
- 2 whole bay leaves
- 1 1/2 lbs. onions, peeled and sliced
- 2 cloves garlic, chopped
Directions
- In a Calder (heavy kettle), mix ingredients included in A, and cook over low heat for 1 hour. Allow to cold.
- Trim ends of bananas and slit just the peel, lengthwise on both sides, in a deep pot, bring to a boil water to cover bananas. Add in bananas, cover and boil over low heat for 15 min. Drain and peel.
- Fill the pot with ingredients included C and bring rapidly to a boil. Add in peeled bananas, cover and boil over low heat for 10 min. Add in 1 c. of water and boil for 5 min. Drain and allow to cold.
- Cut bananas into 1 inch rounds. Place in a deep glass or possibly porcelain dish, alternating with the Escabeche sauce. Marinate for 24 hrs. Serve as an appetizer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 12 servings | |
| Calories 343 | |
| Calories from Fat 319 | 93% |
| Total Fat 36.05g | 45% |
| Saturated Fat 4.99g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 101mg | 4% |
| Potassium 91mg | 3% |
| Total Carbs 5.1g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.25g | 2% |
| Protein 0.59g | 1% |
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