Sweet and salty: banana gratin

Exista niste explicatii pe care cercetatorii au avut curiozitatea sa le desluseasca. Din niste instincte primare, combinatia de dulce si sarat ne convinge sa predam armele si sa ne lasam cuceriti. Mai multe despre stiinta din spatele adictiei gasiti aici.

Banana mea gratinata nu e o banana ca cele pe care le stim cu totii; se numeste plantain si e un tip anume de banana, mai putin dulce, consumata doar gatita.

Am facut cunostinta cu ea savurand-o perpelita in tigaie, simplu, cu sare, o varianta traditionala foarte uzitata; dar cum imaginatia culinara ma zgandara mereu sa caut idei, am descoperit ca ma asteapta multe experiente cu noul meu ingredient.

Am vazut plantain si in Romania in supermarket, deci, odata cu globalizarea, gastronomia africana isi face cale spre a fi savurata pana in ceva mai conservatoarea Europa estica.

Despre reteta in sine nu am prea multe de povestit. Am taiat doua banane in jumate pe lungime si le-am pus in cuptor cat am pregatit un mix de ceapa, usturoi,ardei capia taiate cuburi, niste smantana si ou, am aromat doar cu salvie si am turnat compozitia peste banane. Am presarat parmezan si am dat iar la cuptor pana s-a aurit frumos.

Ingrediente africane, condimente mediteraneene, gastrotehnie prietenoasa cu silueta...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

English

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

There are some explanations that the researchers had the curiosity to unravel. Coming from some basic instincts, the combination of sweet and salty convinces us to to hand over our weapons and let us conquered. More about the science behind the addiction you'll find here.

My gratinated banana is not a banana like the ones we all know; it's called plantain and it's a specific type of banana, less sweet, consumed only cooked.

I've met her enjoying her taste as simply pan fried chips, with salt, a very popular recipe; but as long as the culinary imagination always kept me searching for ideas, I discovered that many experiences with my new ingredient await for me.

I saw plantain also in Romania in the supermarket, so within the globalization, African gastronomy is going to be enjoyed in the little conservative Eastern Europe.

About the recipe itself I don't have too much to tell. I cut two bananas in half by length and I've put them in the oven while I prepared a mixture of onion, garlic, peppers, cubes, sour cream and egg, flavored only with sage, pouring all on top of the bananas. I sprinkled the parmesan cheese and I backed it into the oven until it got nicely golden color.

African ingredients, mediterranean spices, friendly gastronomy for the silhouette...