Banana and crab cannoli. Ronald Morocho at La María Cocina Libre
María Cocina Libre has burst onto the culinary scene in Cuenca, Ecuador, thanks to brothers Ronald and Manolo Morocho, who approach their work in the kitchen with a creative, open, and contemporary perspective, always keeping in mind local ingredients and producers.
Ingredients for the banana and crab cannoli
- 1 ripe banana.
- 100g of crab meat.
- 100g of mayonnaise.
- 100 g of celery in brunoise.
- 100g of pearl onion, diced.
- 100g of ripe mango, diced.
- Zest of 1 lemon.
Preparation of banana and crab cannoli.
- Bake the plantain at 180°C for 30 minutes. Prepare a very smooth purée and spread it in a circular shape, approximately 8 cm in diameter, on a silicone mat. Dehydrate in the oven for 2 hours.
- Fry the plantain circles in plenty of oil for 1 minute and then set aside on absorbent paper, shaping them into a shell.
- Combine all the diced vegetables, mango, crabmeat, and mayonnaise for the filling. Mix all the ingredients together.
- Assemble by filling the banana crisps with the mixture. Finish with lemon zest.
