There is no house or restaurant in Misiones without a manioc pie. It is said that there are as many recipes as people. In this case, it goes with country cheese, with a very special flavor.
for 4 persons
| 100 g. | COW FAT |
| n/a | SALT |
| n/a | PEPPER |
| n/a | PAPRIKA |
| 1 kg. | PEELED MANIOC |
| 200 cc. | MILK |
| 100 g. | BUTTER |
| 600 g. | LEAN MINCED MEAT |
| 1 unit | ONION |
| 2 units | SCALLIONS |
| 2 units | RIPE TOMATOS |
| 1 unit | GARLIC CLOVE |
Make the meat stuffing chopping onions and garlic finely. Sauté them in a very hot fry pan with fat and put a bit of salt and pepper, Add the meat and cook for 10 minutes stirring once in a while. Add peeled tomatoes, without the seeds and cook for 3 more minutes. Rectify seasoning, powder the chopped parsley and let it cool down at room temperature. In much water with salt, boil the manioc till they are tender, drain and remove the central ribs. In heat press them till they turn consistently smashed, add butter and milk plus salt and pepper.
Prepare portions individually in a square mold. Place in the bottom a part of the smashed manioc, then the meat and end with the purée. Brush with melted butter, splash with grated bread, or even better with corn flour. Bake in oven at medium temperature, till it browns, remove ad serve.
Manioc or “yuca”, “casava” or “casabe”, as known in different parts of the world, gives plenty in this region. What is consumed form this plant is the root, like a cylinder of hard shell, and it is used in its natural state as well as in flours or starches. These are gluten free, suitable for celiac people.
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