Escondidinho of Cassava with Dried Beef

Directions

1. 1

   Peel the cassava, cut it into large chunks and pressure-cook for about 30 minutes, until it crushes easily with a fork.

2. 2

   Meanwhile, desalt the dried beef by soaking it in several changes of water, then pressure-cook it for around 15 minutes to soften it.

3. 3

   Drain the beef, shred it with a fork and sauté it in a pan with the sliced onion; at the end, stir in the finely chopped parsley and chives. Set aside.

4. 4

   Mash the hot cassava with a potato ricer or food mill until you get a very smooth purée.

5. 5

   In a large saucepan, melt the butter with the garlic and a little onion, then stir in the cassava purée, salt and milk, mixing constantly to keep it smooth.

6. 6

   Off the heat, add the heavy cream and stir until the mixture is perfectly even.

7. 7

   In a baking dish, spread a first layer of purée, scatter the shredded beef over it, then cover with a layer of mozzarella.

8. 8

   Add the remaining purée, smoothing the surface, and finish with a final layer of mozzarella.

9. 9

   Bake at 200 °C (400 °F) for about 15 minutes, until the cheese is melted and lightly golden.

10. 10

    Let it rest a few minutes, then serve piping hot.