Braised Plantain in Red Wine with Hazelnuts
- 1/4 pound lean bacon, diced
- 1/2 cup wild onion, finely chopped
- 12 cups plantain leaves, cut in strips
- 1 1/2 cups red wine
- 2 tablespoons white vinegar
- 1 1/2 cups beef stock
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons sugar
- 1/2 pound hazelnuts, finely chopped
Preheat the oven to 350 degrees. In a heavy skillet cook bacon unti crisp. With a slotted spoon remove bacon and put aside. Cook the onion in the fat until it is soft but not brown.
Stir in the plantain leaves and toss with 2 forks untill all the leaves are well covered with fat. Put the greens into a 4 to 5-quart flameproof casserole with a tight lid and cook over low heat for 15 minutes.
Add the wine, vinegar, beef stock, salt, pepper, sugar, and bacon. Cover and bake in oven for 1 hour. Add the chopped hazelnuts, cover, and cook for another hour. Make sure the liquid does not cook away too fast.
The greens are cooked when they are tender and the liquid has been absorbed. Serves six.
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