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Cassava Broth with Calabresa and Bacon

Photo of the Cassava Broth with Calabresa and Bacon – recipe of Cassava Broth with Calabresa and Bacon on DeliRec
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Cassava Broth with Calabresa and Bacon


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Tempo de preparo

55 min(s)


1 servings

  • Ingredients
  • Recipe
  • bacon300 g
  • pork ribs1 kg
  • Calabrian sausage (2 legs)300 unit(s)
  • chopped medium onions3 unit(s)
  • minced garlic cloves3 unit(s)
  • cassava400 g
  • Green smell to taste
  • Salt to taste
  • Pepper to taste
  1. In a pressure cooker cook the cassava well, after cooking remove all the tassels from the cassava (the candle pavilion), together with the cooking water, beat everything in a blender (well beaten), set aside
  2. In a large pan, fry the onion, garlic, bacon, pepperoni sausage, and pork ribs (well fried), a pinch of pepper
  3. Then add the cassava broth that was reserved, stirring constantly for 20 minutes.
  4. A tip: Salt should be added after 15 minutes of boiling, add to taste, as bacon and sausage already contain a little salt.
  5. After cooking, serve in a clay pot or any other dish, place finely chopped green seasoning on top.
  6. Next to the table place: toast some bread in the oven with butter and oregano, grated cheese, cut a lot of parsley and put it on the table

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