Ingredients:
- 4 mandioquinhas-sauce chopped
- 1 tablespoon of butter
- 1 cup of creamy cottage cheese
- 300 grams of desalted sun-dried meat, cooked for 20 minutes and shredded
- 1 large chopped onion
- 2 tablespoons of olive oil
- 1 teaspoon chili pepper
- 2 tablespoons of green smell
- Salt and black pepper to taste
Preparation mode:
Purée: peel and cut each mandioquinha into pieces, cook until soft. In a sieve, with the help of a spoon, knead the cassava until it forms a dough. Return to the pan over medium heat and add the butter, add the dough and stir until it forms a smooth puree. Add the cottage cheese and mix well. Season with salt and pepper to taste.
Carne de Sol: sauté the onion in olive oil until it becomes transparent. Add the sun-dried meat, the girl’s finger pepper and the green smell. Season with salt and pepper to taste. Mount as you wish.
- Yield: 4 servings
- Source: Água Doce Flavors of Brazil
