Mandioquinha (or potato baroa) is at the top of my list of loved ingredients, so I’m biased when it comes to saying how good this pie was. Oh the revenue:
Place 500g of sliced cassava to cook in boiling water. Meanwhile, prepare the filling: Fry (no oil needed) 1 cup of lean bacon, when it is almost golden, add 1 clove of chopped garlic and sauté a little. Turn off the heat and add 1 cup of finely sliced cabbage (only with heat will it wilt). Reserve.
Drain the cassava and mash well. Add a tablespoon of butter, mix and set aside to cool.
Add to the mashed (and cold) cassava:
1/3 cup grated parmesan
1/2 cup of milk
1/3 of the package of ricotta cream (or 100g of cream)
Mix well and add salt (as much as you want, taste!).
Add 1 beaten egg and 1 tablespoon full of wheat flour.
Grease a removable mold or ovenproof dish with butter (if you don’t want to remove it from the mold). Add half the dough, the bacon and cabbage filling and cover with the rest of the dough. Top with grated parmesan (as much as you like). Bake until the parmesan is golden.
Comments:
– I would add 3x more cabbage, but the husband (always him!), right? So I used less… but you can add more green and it’s even better!
– Wait for it to cool before cutting (it is very soft).
– If you have a grill in the oven, use it to brown the Parmesan and make it more beautiful (I have it, but I forgot, big head!).
