Mangú with the three hits

1. Peel the plantains, cut into chunks and boil in salted water for 15–20 minutes until very soft.
2. Meanwhile soak the onion in the vinegar with a pinch of salt.
3. Drain the plantains, keeping a cup of the water. Mash with the butter and enough cooking water to make it smooth and silky.
4. Fry the salami, cheese and eggs in a little oil.
5. Serve the mangú topped with the pickled onions, with the salami, cheese and eggs on the side.

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