2 green plantains
salt
4 tablespoons vegetable oil
6 cups beef stock
parmesan cheese
Procedure: Peel the plantains and cut into 1/2 inch slices. Soak in cold salted water for 20 minutes. Dry and pat dry with paper towels. Heat the oil in a heavy frying pan and saute the plantain slices until they are tender (about 15 minutes). Remove and drain on paper towels. Crush in a mortar so they break into bits. Heat the beef stock in a saucepan and add the plantain chips. Simmer for 15 minutes. Sprinkle with cheese and serve.
