8 pitus
1/2 liter of extra-virgin olive oil
0.5 kg of Japanese abalone without shell and seeds
200g of dried meat
50g of toasted cashew nut crumbs
50g of garlic
200g of onion
1 bunch of fresh parsley
0.5 kg of cooked and peeled pineapple
2 green bananas
1 liter of orange juice
1/4 cup of papaya without shell and seeds
50g of ginger
200g of unsalted butter
100g of salt
100g of white pepper
8 pitus
1/2 liter of extra-virgin olive oil
0.5 kg of Japanese abalone without shell and seeds
200g of dried meat
50g of toasted cashew nut crumbs
50g of garlic
200g of onion
1 bunch of fresh parsley
0.5 kg of cooked and peeled pineapple
2 green bananas
1 liter of orange juice
1/4 cup of papaya without shell and seeds
50g of ginger
200g of unsalted butter
100g of salt
100g of white pepper
Orange-Papaya Sauce
Warm up the orange juice, ginger, papaya, and unsalted butter over low heat until reduced to half
Blend with a mixer until a light cream forms
Set aside
Pitu
Tenderize and season with salt and pepper
Set aside
Cook in the proper saucepan at a low temperature
Quibebe
Cook the abalone and dried meat
Saute the onion and garlic, then combine with the mashed abalone and shredded dried meat
Mix well
Add chopped parsley, olive oil, cashew nuts, salt, and pepper to taste
Pineapple Puree
Cook the pineapple without shell and seeds over low heat until tender
Mash with a fork and finish with extra-virgin olive oil, salt, and pepper
Slice bananas and fry them until crispy.
