Cooking is my passion. It all started at home, where I'd help my mum and Italian grandmothers. Sal de Flor has changed my life — it's taught me the meaning of happiness.
Ingredients
Serves 6
Preparation time: 1 hour 30 minutes
Meat
• Drizzle of oil
• 1 finely chopped onion
• 2 cloves of chopped garlic
• 500 g unsalted dried meat, cooked and pulled apart
• Parsley and cilantro to taste
• Salt
• Black pepper
Cassava mash
• 1 kg cassava, cooked and mashed
• 2 tbsp butter
• 1/2 finely chopped onion
• 1 carton double cream
• 3 tbsp Parmesan
• Salt
• 200 g grated mozzarella
• 1 tub of cream cheese
• 200 g grated queijo coalho to top
Instructions
Meat
1. Heat the oil in a pan.
2. Add the onion and fry off.
3. Next add the garlic, fry off.
4. Add the dried meat, parsley, cilantro, pepper and salt to taste. Stir over a low-to-medium heat for 4 minutes. Set aside.
Cassava mash
1. Add a small amount of the cooking water to the cassava.
2. Heat the butter in a pan.
3. Add the onion and fry off.
4. Next add the mashed cassava, double cream, Parmesan and salt.
5. Stir until smooth.
Assembly
1. Line an oven dish with oil, add half of the mash, the dried meat, mozzarella and cream cheese.
2. Top off with the rest of the mash and grated queijo coalho.
3. Place in preheated oven at 180ºC for 15 minutes or until golden brown.
Local gastronomy
If you're in São Paulo, where I live, there are two things that you absolutely have to try: the famous "Estadão" ham sub from the Municipal Market of São Paulo, made with mortadella, and coxinhas from a bar called Veloso. Simply unmissable.
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