For the dough: 7 medium yuccas (700 g), cut into pieces
2 cups of water (480 ml)
1/4 cup of butter (50 g)
1/2 teaspoon of salt
4 eggs
1/4 cup of grated Parmesan cheese (30 g)
For the sauce: 6 medium tomatoes (600 g), cut into pieces
1 medium onion (100 g), cut into pieces
2 tablespoons of chopped manjericão
1/4 cup of olive oil (60 ml)
1/2 teaspoon of salt
6 drops of pepper sauce
1/4 cup of grated Parmesan cheese (30 g) for sprinkling
For the dough: 7 medium yuccas (700 g), cut into pieces
2 cups of water (480 ml)
1/4 cup of butter (50 g)
1/2 teaspoon of salt
4 eggs
1/4 cup of grated Parmesan cheese (30 g)
For the sauce: 6 medium tomatoes (600 g), cut into pieces
1 medium onion (100 g), cut into pieces
2 tablespoons of chopped manjericão
1/4 cup of olive oil (60 ml)
1/2 teaspoon of salt
6 drops of pepper sauce
1/4 cup of grated Parmesan cheese (30 g) for sprinkling
Make the dough: in a deep bowl, combine the yucca and water
Cover and microwave at high power for 25 minutes or until the yucca is soft
Squeeze out any excess liquid and pass through a food mill over the bowl
Add the remaining ingredients and mix well
Set aside
For the sauce: in a large bowl, combine all the ingredients
Microwave at high power for 10 minutes or until the tomato is soft
Pulse in a blender until smooth
Transfer to a bowl and set aside
Remove 1/2 tablespoon of dough each time and shape into balls
Distribute over the sauce and microwave at high power for 1 minute and 30 seconds
Let it rest for 1 minute
Sprinkle with Parmesan cheese and serve immediately
518 calories per serving
