Dominican Mangu (Mashed Plantains) with Salami and Fried Cheese - Peanut-Free

Instructions

1. 1Peel the 4 large green plantains. Using a sharp knife, cut each plantain into 2.54 cm (2.5 cm) thick pieces.
2. 2In a large heavy-bottomed pot, place the plantain pieces. Add enough water to cover the plantains by at least 2.54 cm (2.5 cm). Stir in 0.5 tsp of the 1 tsp salt. Bring the water to a rolling boil over high heat (approximately 100°C / 100°C), then reduce the heat to medium and simmer for 15-20 minutes, or until the plantains are very tender and easily pierced with a fork.
3. 3While the plantains are cooking, thinly slice the 1 medium red onion into 0.3175 cm (0.3 cm) thick rings. In a small bowl, combine the sliced red onion with 0.5 cup white vinegar and 0.25 cup water. Add a pinch (about 1/8 tsp) of the 1 tsp salt and stir well. Set aside to marinate.
4. 4Slice the about 450 g salami and the about 225 g frying cheese into 0.635 cm (0.6 cm) thick pieces.
5. 5Heat a 30.48 cm (30 cm) skillet over medium-high heat (approximately 176.7-190.6°C / 175-190°C) for 2 minutes. Add 4 tbsp olive oil to the hot skillet. Once the oil shimmers, carefully add the sliced about 450 g salami and about 225 g frying cheese in a single layer. Fry for 3-5 minutes per side, or until they are golden brown and crispy. Remove the fried salami and cheese from the skillet and place them on a plate lined with paper towels to drain any excess oil.
6. 6Once the plantains are tender, carefully drain them, reserving 0.5 cup of the cooking water. Return the hot plantains to the pot. Add 2 tbsp butter and the remaining 0.5 tsp salt. Using a potato masher or a sturdy fork, mash the plantains thoroughly, gradually adding 2 to 4 tablespoons of the reserved cooking water until the mixture is smooth and creamy with no lumps.
7. 7Divide the mashed plantains (mangu) among 4 plates. Top each serving with the fried salami, fried cheese, and a spoonful of the pickled red onions.

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