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40min

4 Servings

Cassava Broth With Calabrese Sausage

Ingredients

List

  • 1/2 kg of peeled cassava;
  • 300g of Friato smoked pepperoni sausage (remove the skin);
  • 100g of bacon without the skin;
  • 1 chopped onion;
  • 3 garlic cloves macerated;
  • Parsley, coriander and chopped chives;
  • 1/2 spoon of salt.

Preparation

Mode

  1. Chop the manioc into cubes and put it to cook with half a spoon of salt until it is soft enough to knead.
  2. When it is soft, slowly beat the cassava in the blender adding the boiling water (the cassava must have a soup consistency) and set aside.
  3. Cut the bacon into cubes and fry it (it is not necessary to add oil, the bacon loosens the fat), when it is beginning to brown add the smoked pepperoni cut Friato, also in cubes, and let it fry together with the bacon.
  4. Remove the bacon and the smoked pepperoni Friato from the pan and put the onion to fry (the onion will fry in the bacon fat to make it taste even better), after adding the mashed garlic and let it saute, then put the beaten cassava in the pan and mix.
  5. Add the bacon and the smoked pepperoni Friato and cook for 5 minutes, taste the salt (make the salt the way your palate likes) and just add the parsley, coriander and green onions and enjoy this delicious recipe.