A practical shepherd's pie-style casserole using yucca, enriched with fried calabresa sausage and a creamy touch of coconut milk, resulting in a flavorful and balanced dish.
Recipe Video
Ingredients
- Yucca (Cassava)
- Butter
- Coconut milk
- Salt
- Black pepper
- Calabresa sausage (spicy cured pork sausage)
- Onion
- Garlic
- Parsley
- Cream cheese or creamy cheese spread
- Mozzarella cheese
- Parmesan cheese
Instructions
Boil the yucca in salted water until it is tender enough to be mashed.
Pass all the cooked yucca through a ricer or mash thoroughly to create the base puree.
Incorporate the butter into the puree, mixing until it is completely melted.
Add the coconut milk to the puree, seasoning with salt and black pepper to taste to balance the flavors.
Dica: The coconut milk is the secret to a creamy and flavorful puree.
In a skillet, brown the chopped calabresa sausage well until it is golden.
Dica: Frying the calabresa well helps to render out excess fat/salt.
Add the onion and garlic to the skillet with the calabresa and sauté until golden brown.
Finish the filling by sprinkling with pepper and chopped parsley.
Assemble the casserole in a baking dish, starting with a layer of the yucca puree.
Spread the entire fried calabresa filling over the first layer of puree.
Cover the filling with the remaining yucca puree.
Spread a layer of cream cheese or creamy cheese spread over the top puree layer.
Finish with mozzarella and grated Parmesan cheese on top.
Bake in the oven until the topping is golden brown and bubbly.
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Cuisine Type
brasileiraRequired Equipment
Categories
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