Escondidinho Dry Meat
Ingredients:
-1 Kg of cooked manioc
-1 Cream can with serum
-2 spoons of margarine
-1/2 Kg of dried meat and cooked desalted
-1 Medium onion finely chopped
-4 Cloves garlic, crushed
-2 Tomatoes peeled and chopped
-Salt and pepper to taste
Method of preparation:
1-Squeeze still warm and light cassava in a pan with margarine and salt.
2-When are well mixed add the cream, mix and set aside.
3-Saute onion and garlic in a little olive oil.
4-Add the shredded dried meat and fry a little.
5-Add the tomatoes and cook until wilted and hit the salt if you think necessary.
6-In a greased refractory with oil, put a yucca puree layer, dried meat and finish with the remaining puree.
7-Sprinkle with grated Parmesan cheese and light the oven for browning.
Preparation time: 1 hour
Yield: 6 servings