The recipe for green broth with bacon and watercress is delicious and super practical: in just an hour you can prepare a hot broth! And with the cold that is … hmmm! It is tempting to enjoy this dish under the covers. Watch:
Time: 1 hour
Performance: 6 servings
Difficulty: easy
Ingredients for the green broth with bacon and watercress
- 700 g cassava, cut into pieces
- Salt and black pepper to taste
- 1 tablespoon of oil
- 1 grated onion
- 200 g of diced bacon
- 300 g of thinly sliced ​​Calabrian sausage
- 1 bunch of watercress
- Cubed fried bacon for garnish
Method of preparation
Put the cassava in a pressure cooker, cover with water, salt, cover and cook for 30 minutes on low heat, after the pressure has started. Turn off, let the pressure naturally release and open the pot. Remove the cassava filaments and whisk, little by little, in the blender with the cooking water until a medium-thick broth is obtained. If necessary, add more water. Heat the oil in a skillet over medium heat and fry the onion, bacon and peppers for 3 minutes. Pour in the cassava broth and cook until boiling. Add the cress and cook for 5 minutes. Season with salt and pepper, transfer to a tureen, sprinkle with the bacon and, if desired, serve with French bread.
Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
