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Cassava Broth with Calabresa and Bacon
🇧🇷Brazil
•View in original language
(Português)
55 min(s)
1 servings
Diário de
@andressa_soares- 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
- 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
- In a large pan, fry the onion, garlic, bacon, pepperoni sausage, and pork ribs (well fried), a pinch of pepper
- Then add the cassava broth that was reserved, stirring constantly for 20 minutes.
- A tip: Salt should be added after 15 minutes of boiling, add to taste, as bacon and sausage already contain a little salt.
- After cooking, serve in a clay pot or any other dish, place finely chopped green seasoning on top.
- 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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Cassava Broth with Calabresa and Bacon
