MAIN DISH

BRAISED, SHREDDED JACKFRUIT `OLD CLOTHES' (Ropa Vieja de Jaca)

Because you can shred the cooked flesh as if it were chicken breast or flank steak, versatile green jackfruit is perfect for a vegetarian ropa vieja. My version is assertively spiced with cilantro and hot peppers, which are not found in the traditional Cuban dish but do wonders here. Serve with white rice and black beans or as a soft-taco filling along with guacamole, grated fresh cheese (queso blanco) and a spicy fresh salsa. This is a perfect dish for summer entertaining. Once made, it can be stored, tightly covered, for two or three days in the refrigerator, where it will develop even more flavor. Pair with a floral wine such as gewürztraminer or a torrontés from Mendoza, Argentina.

•  1 pound cooked green jackfruit (see story), including the core, rags and tender seeds

•  1/4 cup extra-virgin olive oil

•  4 garlic cloves, finely chopped

•  1 large yellow onion, cut in half lengthwise and thinly sliced (about 2 cups)

•  1 medium red bell pepper, cored and seeded and cut into 1/4-inch strips

•  1 medium green bell pepper, cored and seeded and cut into 1/4-inch strips

•  4 ripe medium tomatoes, peeled and cut into 1/4-inch pieces (about 4 cups)

•  1 teaspoon ground cumin

•  1 tablespoon minced fresh oregano (or ½ teaspoon dried)

•  1 fresh cayenne or jalapeño chile, sliced into thin rounds

•  2 tablespoons finely chopped cilantro

•  1 ½ teaspoons salt or to taste

•  Freshly ground pepper

Shred the cooked jackfruit along the fibers as if it were boiled flank steak (makes about 3 cups). Set aside.

Heat the oil in a deep 12-inch skillet over medium-high heat. Sauté the garlic about 10 seconds, until barely golden. Add the onion and sauté about 3 minutes, until soft. Add the red and green bell pepper and sauté, stirring, about 5 minutes. Add the tomatoes, cumin, oregano, cilantro, chile, salt and pepper to taste. Cook, stirring, until tomatoes are soft, 8 to 10 minutes. Add shredded jackfruit and cook, stirring, about 5 minutes. Stir in 1 cup hot water or broth, cover and simmer 10 minutes. Makes 8 servings.

Per serving: 156 calories (53 percent from fat), 9.8 g fat (3.2 g saturated, 5.2 g monounsaturated), 1.2 mg cholesterol, 2.2 g protein, 17.4 g carbohydrates, 2.8 g fiber, 448.6 mg sodium.

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