The weather has cooled down here and soups and creams are already making their appearance.
This is one of the “Top 10” here at home. It’s also a repeat recipe. In fact, who can maintain a blog with so many recipes without repeating it, right?
After all, what appears here is what we eat at home!
So, let’s get to the cream:
4 medium cassava peeled and cut into small pieces;
2 cloves of chopped garlic;
1 piece of lean chopped bacon;
Parsley, salt, pepper (to taste);
4 tablespoons of cream (I used ricotta cream to make it lighter).
Place the chopped bacon on 2 sheets of paper towel and microwave at full power for 1 minute to make it dry (set aside).
Place the chopped cassava in a pan and cover with water until 2 fingers pass. Let it boil until it is very wet. Then, blend the cassava with half the cooking water in a blender or use a mixer. Keep adding the rest of the water until it reaches the desired consistency (I used almost all the water).
Saute the chopped garlic (I used 2 tablespoons of olive oil) over low heat without letting it brown, add the beaten cassava and season. I used salt and white pepper. Let it boil for 1 minute, turn off the heat and add the cream (or ricotta cream, or cottage cheese). Before serving, sprinkle the chopped bacon and parsley.
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