Ingredients
- 500 g dried beef (carne-seca), desalted
- 700 g cassava, chopped
- 200 ml heavy cream
- 100 ml milk
- 1 onion
- 2 garlic cloves
- 2 tablespoons butter
- 150 g grated mozzarella
- Salt, pepper and water
Step-by-step
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- Boil the desalted dried beef in water for 20 minutes, drain and shred. Set aside.
- Put the cassava with 600 ml water in the mixing bowl: cook 22 min/100°C/speed 1. Drain.
- Return the cassava to the mixing bowl with the milk, cream and butter: blend 30 sec/speed 6 into a creamy purée. Set aside.
- Add the onion and garlic: chop 4 sec/speed 5. Sauté 5 min/120°C/speed 1.
- Add the shredded beef and sauté 5 min/120°C/reverse/spoon speed. Season with salt and pepper.
- In a baking dish, place the beef, cover with the cassava purée and the cheese. Broil in the oven 15 min at 200°C.
Tips
- Desalt the dried beef by soaking it several hours, changing the water.
- The golden gratin finish is this northeastern dish's signature.
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