1 kg of dry ribs
8 tablespoons of olive oil
2 diced bell peppers and 2 chopped onions
4 tablespoons of vinegar
2 tablespoons of coriander
4 tablespoons of finely chopped chives
1 kg of cassava
1/2 cup of whole milk
1 egg white
1 tablespoon of butter
100g of coalho cheese
1 kg of dry ribs
8 tablespoons of olive oil
2 diced bell peppers and 2 chopped onions
4 tablespoons of vinegar
2 tablespoons of coriander
4 tablespoons of finely chopped chives
1 kg of cassava
1/2 cup of whole milk
1 egg white
1 tablespoon of butter
100g of coalho cheese
1
Leave the ribs to marinate for 24 hours
Change the water in the marinade at least three times to desalinate it
2
Cut the ribs into cubes and place them in a pressure cooker
Cover with cold water, cover and cook for 30 minutes
3
Remove any fatty parts from the ribs and grind them finely
Heat the olive oil and fry the ribs until they are nicely browned and crispy
4
Add the bell pepper and onion and stir-fry, seasoning with vinegar
Mix well and let it evaporate
5
Combine salt, coriander, and chives and set aside
6
Puree: cook the cassava in boiling water until it is soft
Drain and blend in a food processor
Transfer the cassava to a pan and add milk, egg white, and butter
Simmer over low heat and season with salt and pepper
Cook until it forms a puree
Sprinkle with grated coalho cheese and serve with dry ribs.
