Cassava Cotto Cotto 2 Ingredients: crunchy and creamy

Cassava cooked in the oven: only 2 main ingredients (cassava and cheese), a crunchy recipe outside, creamy inside

A very soft cassava with a crunchy and breaded Parmesan and baked cone with only 2 ingredients and salt.

Enter for 2 people.

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

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

Assemble your personalized and free menu, in Cook and gourmet cake.

Type of meal: Classic (without restrictions), gluten without, vegetarian

Preparation: 01:30 + additional time to cook fresh cassoca, if your option is

Interval: 1:00

Tools

1 card (s), 1 pan (s) (or pressure pan), 1 dish (s), 1 shape (s) or canvas (s) (renTanglope), 1 form (s) (s) preferably perforated), 1 bowl (s)

EQUIPMENT

conventional

Meters

Cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, coffee spoon = 5 ml

Cotti cooked manoca ingredients:

– 400 g Cassava Pre -Cotto – See preparation (or cassava / cassaoca / cassaoca)

– Go up to taste

– 1/4 cup (S) of Parmesan, grated.

Ingredients for bread and cooking

– Parmesan to taste, grated.

– Oil to taste, a thread.

Pre-repair:

1. Separate the ingredients and tools from the recipe.
2. Start by cooking the cassava (see preparation).
3. Parmigiano scratch, if you have not already bought it grated.

PREPARATION:

Cassava Fresh – Kitchen:

1. Wash the peeled cassava well and cut into pieces.
2. Put 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 bring over high heat.
5. When the pan starts whistling, lower the fire to the medium and cook for 15-20 minutes – this time it can vary, the cassava must be very soft.
6. Turn off the heat and remove the pressure.
7. Open the pan and see if the cash is soft, otherwise, take to cook a few more minutes.

Cassava pre -cozide empty – Cook:

1. Remove the pre-cozide custody from the void. Put it in a pan and cover with water.
2. Add salt, cover the pan and bring over high heat.
3. When it boils, lower the heat to the medium and cook for about 10 minutes or until the cassava is very soft.

Cassava boiled in the oven:

1. Drain the cassava and remove the central thread.
2. Put on a plate and handle with a fork to a rustic puree.
3. Add the grated Parmesan and mix well.
4. Check the salt, season if necessary and season with pepper (optional).
5. Transfer to a rectangular or pyrex shape, sufficient for 1 cm high.
6. Temolar the surface well and cover with contact plastic movies.
7. Refrigerate for 60 minutes or until good.

Cassava boiled in the oven:

1. Preheated the oven at 250 ° C.
2. Remove the cassava from the refrigerator and turn a table.
3. Cut into rectangles: first creates 3 cm of wide strips and then cut again, with 4 cm: evaluate the best dimensions based on the shape or intersection you used and try to obtain the best use.
4. Pass each piece in the grated Parmesan.
5. Ungo, with a little oil, a non -stick pan, preferably with holes.
6. Arrange the pieces of cassava on the pan without overlap.
7. Throw a drizzle of oil above each, making a zig zig.
8. Bake in a preheated oven and bake for 10-15 minutes or until golden brown.

Finishing and assembly:

1. Serve the Cassava cooked in the oven Hot, so that the cone is crunchy and the internal creamy part, as an accompaniment or snack.

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.