Escondidinho Dry Meat

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