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Escondidinho of dried meat with cassava puree
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
30 min(s)
1 servings
Thata Magalhães
@thata_magalhaess- Ingredients
- Recipe
- Dried meat200 g
- Manioc6 unit(s)
- Parmesan cheese to taste
- Mozzarella cheese300 g
- Onion1 unit(s)
- Garlic3 unit(s)
- Black pepper to taste
- Yellow, red bell pepper1/2 unit(s)
- Parsley to taste
- Salt to taste
- Margarine2 tablespoon
- Milk100 ml
- First, leave the desalting meat immersed in water overnight, around 8 hours.
- Remove all the water from the meat, wash it once more and put it under pressure to cook for approximately 00:25 minutes
- Chop the mandioquinha and take it to cook in a soft fire
- After cooking the dried meat, remove the meat and in the same pan sauté garlic, onion and peppers then add the dried meat again and sauté a little longer, add black pepper and salt to taste. Turn off the heat and leave the pan covered.
- Once the cassava is cooked, mash it lightly with a fork, add milk, butter and a little salt to taste, stir gently and it will be ready.
- Assembly: in a medium shape mount the escondidinho with the layers of manioc puree, dried meat, mozzarella cheese and finish with more puree, finally add a lot of parmesan over the escondidinho and take it to gratin for 00:15 minutes
- Serve immediately!
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