Guineitos en escabeche

Guineitos en escabeche

Green Bananas in Balsamic Vinaigrette

2 cups milk (or milk substitute)

2 quarts water

1 tablespoon salt

4 pounds unpeeled unripe (green) bananas,

halved crosswise (do not peel)

2/3 cup balsamic vinegar

1/2 tablespoon black pepper

1-2/3 cups light olive oil

1 cup Kalamata olives, pitted and sliced

4 bay leaves

optional 1 onion diced
4 garlic cloves chopped

In a soup kettle or large pot,bring the milk and water to a boil.Add the salt and bananas Bring to a boil again,then reduce the heat and simmer until the bananas are cooked but firm,20 to 25 minutes.

Drain and peel the bananas, and cut them into 1/2-inch-thick slices.

In a large nonreactive bowl,mix the vinegar with the black pepper.Wisk in oil. Add the olives, bay leaves, garlic, onions and bananas and toss well. Let stand at room temperature

for at least 1 hour before serving.

This dish can be refrigerated.

http://www.elcolmadito.com/USRecetasDetaile.asp?Numero=374
http://sazonboricua.com/guineitos-en-escabeche/