Caracas-Style Pigeon Pea, Roasted Plantain and Llanero Cheese Timbale with Sweet Pepper Sofrito

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Grease a medium round pan or baking dish with the butter and set aside.

2. 2

   Arrange the ripe plantain slices on a tray, brush them with 1 tablespoon of annatto oil, add a pinch of salt, and roast for 20 minutes at 200 °C / 400 °F, turning halfway through, until golden and tender.

3. 3

   While the plantain roasts, heat the remaining annatto oil in a large skillet over medium heat. Sauté the onion and sweet pepper for 5 minutes until softened.

4. 4

   Add the garlic, tomato, cumin, oregano, black pepper, and grated panela. Cook for 4 minutes, stirring, until you have a juicy, fragrant sofrito.

5. 5

   Stir in the cooked pigeon peas and vegetable broth. Cook for 8 minutes over medium heat, lightly mashing some of the peas to create a creamier texture.

6. 6

   Add the cooking cream and sprinkle in the pre-cooked cornmeal while stirring constantly to avoid lumps. Cook 3 more minutes until the mixture thickens into a hearty stew. Adjust with salt and add half of the chopped cilantro.

7. 7

   In a clean skillet, lightly sear the Llanero cheese for 2 to 3 minutes over medium heat to deepen its flavor. Set aside.

8. 8

   Assemble the timbale by spreading a layer of the pigeon pea mixture on the bottom of the dish, then a layer of roasted plantain, followed by a layer of seared Llanero cheese. Repeat until all components are used, leaving a little cheese for the top.

9. 9

   Bake the timbale for 15 minutes at 190 °C / 375 °F, until hot, set, and lightly golden on top.

10. 10

    Let it rest for 5 minutes before serving. Finish with the remaining chopped cilantro and serve warm.