Brian Amador named this dish to acknowledge its Mediterranean and Caribbean influences. To peel plantains, he suggests first cutting the ends off, then making a lengthwise slit in the skin. Slip the skin off in one piece.
|3||tablespoons olive oil|
|1||large onion, chopped|
|2||ripe plantains, peeled and cut into 2-inch dice|
|1||pound ground dark-meat turkey|
|3||cloves garlic, chopped|
|1||can (28 ounces) crushed tomatoes|
|1/2||cup white wine|
|1||tablespoon chopped fresh rosemary|
|1/4||teaspoon ground nutmeg|
|Salt and pepper, to taste|
1.In a large skillet over medium heat, heat the olive oil. Add the onion, and cook, stirring often, for 5 minutes. Add the plantains and cook 3 minutes more.
2.Stir in the turkey, breaking it up with the side of a spoon. Add the garlic and cook, stirring, 1 minute more. Add the tomatoes, wine, rosemary, nutmeg, salt, and pepper. Stir well. Cover and simmer for 30 minutes or until the mixture is well flavored.
3. If you like, let the mixture stay hot over low heat to allow the flavors to mellow, stirring occasionally. If the mixture seems dry, add more water. Ladle over pasta.
Adapted from Brian Amador