👨‍🍳 作り方

1. 1

   Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the sliced linguica and cook until browned and slightly crispy, about 5-7 minutes. Remove the linguica from the skillet and set aside, leaving the rendered fat in the pan.

2. 2

   Add the sliced onions to the same skillet and sauté until softened and lightly browned, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

3. 3

   Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes to reduce slightly. Return the cooked linguica to the skillet and stir to coat. Season with salt and pepper to taste, if needed (linguica is often salty).

4. 4

   In a separate skillet, heat the remaining vegetable oil over medium-high heat. Carefully add the sliced plantains in a single layer (you may need to do this in batches). Fry for 3-4 minutes per side, until golden brown and crispy.

5. 5

   Remove the fried plantains from the skillet and drain on paper towels. Season lightly with salt if desired.

6. 6

   Serve the linguica mixture hot, alongside the fried plantains. Garnish with fresh chopped parsley.