A broth is always good on the colder days, right? And green broth is one of the most loved and tasty options you can prepare! But have you tested a recipe that, in addition to the sausage, takes bacon and crescen? It is also a unique and super practice! Hmmm … even the mouth, right?
Find out how to prepare the dish to warm up on cold days:
Green broth with bacon and crescen
Time: 1h
Performance: 6 portions
Difficulty: easy
Ingredients:
- 700 g of cassava in pieces
- Salt and black pepper to taste
- 1 tablespoon of oil
- 1 grated onion
- 200 g of diced bacon
- 300 g of thin slices
- 1 Pack of Crescione
- Diced fried bacon to decorate
Preparation:
- Place the cash in a pressure cooker, cover with water, salt, cover and cook for 30 minutes on low heat, after the start of the pressure. Turn off, let the pressure come out naturally and open the pan
- Remove the filaments from the cassava and gradually beat in a blender with the cooking water until it gets a medium -thickness broth. If necessary, add more water
- Heat a pan with the oil, over medium heat and fry the onion, bacon and peppers for 3 minutes
- Pour the cassava broth and cook until it boils. Add the growth and cook for 5 minutes
- Season with salt and pepper, transfer to a Sopret, sprinkle with bacon and, if desired, serve with French bread
Source: Terra
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.
