Baked cassava, 2 ingredients: crunchy and soft

Baked cassava: only 2 main ingredients (cassava and cheese), a crispy outside, soft inside recipe

A very soft cassava with crunchy skin, breaded with parmesan and baked.

Recipe for 2 people.

Classic (no restrictions), Gluten Free, Vegetarian

Preparation: 01:30 + additional time to cook the cassava in nature, if this is your option

Interval: 1:00

TOOLS

1 cutting board(s), 1 frying pan(es) (or pressure cooker), 1 plate(s), 1 frying pan(es) or baking tray(s) (rectangular), 1 non-stick frying pan(es) (preferably with holes), 1 bowl(s)

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Roasted Cooked Cassava Ingredients:

– 400 g pre-cooked peeled cassava – see preparation (or cassava / cassava / cassava)

– salt to taste

– 1/4 cup(s) of grated parmesan.

Ingredients FOR BREADING AND COOKING

– Parmesan to taste, grated.

– oil to taste, a drizzle.

PREPARATION:

1. Separate the recipe ingredients and utensils.
2. Start by cooking the cassava (see preparation).
3. Grate the parmesan, if you didn’t buy it already grated.

PREPARATION:

Cassava in Nature – Cooking:

1. Wash the peeled cassava well and cut it into small pieces.
2. Place in a pressure cooker and cover with water – 3 fingers above the height of the cassava.
3. Add the salt.
4. Cover the pan and place it over high heat.
5. When the pan starts to whistle, reduce the heat to medium and cook for 15-20 minutes (this time may vary, the cassava should be very soft).
6. Turn off the heat and remove the pressure.
7. Open the pan and check if the cassava is soft, otherwise cook a few more minutes.

Vacuum pre-cooked cassava – Cooking:

1. Remove the pre-cooked cassava from the vacuum. Place it in a pan and cover it with water.
2. Add the salt, cover the pan and place it on a high heat.
3. Once it boils, reduce the heat to medium and cook for about 10 minutes or until the cassava is very soft.

Roasted cooked cassava:

1. Drain the cassava and remove the central thread.
2. Arrange on a plate and mash with a fork until you obtain a rustic puree.
3. Add the grated parmesan and mix well.
4. Check the salt, adjust if necessary and season with pepper (optional).
5. Transfer to a rectangular or Pyrex baking dish, large enough to be 1cm high.
6. Smooth the surface well and cover with cling film where it touches.
7. Refrigerate for 60 minutes or until firm.

Roasted cooked cassava:

1. Preheat the oven to 250°C.
2. Remove the cassava from the refrigerator and invert it onto a cutting board.
3. Cut rectangles: first make 3 cm wide strips and then cut again, 4 cm – evaluate the best size based on the shape or dish you used and try to get the best use.
4. Dip each piece in the grated parmesan.
5. Grease a non-stick baking tray, preferably perforated, with a drizzle of oil.
6. Arrange the cassava pieces on the baking tray, without overlapping them.
7. Spread a drizzle of oil on each one, forming a zigzag pattern.
8. Place in the preheated oven and bake for 10-15 minutes or until golden brown.

FINALIZATION AND ASSEMBLY:

1. Serve hot, so that the shell is crunchy and the inside creamy, as a side dish or snack.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.