This simple starter of fried plantains quickly became the star of the menu at Adrian Forte’s modern Caribbean restaurant Lucia, which opened on Fairfax Avenue in the spring. The caramelized, crispy plantains are heightened with a pickled Scotch bonnet aioli that’s based on a recipe from Forte’s “Yawd” cookbook and served on the side.
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2 Comments
Easy steps to make.
Great 👍
I like mine extra fried, they turn into a sweet dessert tasting treat