250g of cooked manioc (aipim)
6 slices of smoked bacon
3 large tomatoes
to taste with salt, or to your liking with olive oil
250g of cooked manioc (aipim)
6 slices of smoked bacon
3 large tomatoes
to taste with salt, or to your liking with olive oil
Cut the manioc into 6 equal pieces and wrap each one with a slice of smoked bacon, securing with toothpicks
Grease a refrigerator-safe form and place sliced tomatoes at the bottom
Arrange the manioc pieces with bacon on top of the tomatoes, season with salt, to your liking with olive oil, and drizzle with olive oil
Place in a moderate oven (170°C) for about 10 minutes or until the smoked bacon reaches your desired level
Serve after 6 hours.
