Cassava with Tomato Sauce

Name: Cassava with Tomato Sauce
Yield: 4
Ingredients: For the sauce; 1 kg of ripe tomatoes, cut into pieces; 1 onion, chopped; 2 cloves of garlic, minced; 1/4 cup of olive oil; 1 spoonful of parsley, chopped; Salt to taste; For the dough; 800 g of cassava; 1 egg; 1 cup of all-purpose flour; To sprinkle; 1 cup of grated Parmesan cheese

1
For the sauce
2
1 kg of ripe tomatoes, cut into pieces
3
1 onion, chopped
4
2 cloves of garlic, minced
5
1/4 cup of olive oil
6
1 spoonful of parsley, chopped
7
Salt to taste
8
For the dough
9
800 g of cassava
10
1 egg
11
1 cup of all-purpose flour
12
To sprinkle
13
1 cup of grated Parmesan cheese

Ingredients

1
For the sauce
2
1 kg of ripe tomatoes, cut into pieces
3
1 onion, chopped
4
2 cloves of garlic, minced
5
1/4 cup of olive oil
6
1 spoonful of parsley, chopped
7
Salt to taste
8
For the dough
9
800 g of cassava
10
1 egg
11
1 cup of all-purpose flour
12
To sprinkle
13
1 cup of grated Parmesan cheese

Directions

1
Combine all the ingredients for the sauce in a pot
2
Cook over medium heat, covered, for about 30 minutes or until the tomatoes start to break down
3
Strain the mixture through a sieve, pressing firmly with a spoon. Reserve
4
Cook the cassava, remove the skin and cut into pieces
5
Sift the mixture through a sieve
6
Let it cool completely
7
Make an indentation in the center and add the egg, flour, and a pinch of salt
8
Mix, making circular motions from the inside out
9
Gently knead until you get a homogeneous dough
10
Form rolls that are 1.5 cm thick
11
Cut into pieces that are 2 cm long
12
Slightly press each piece with the tip of a fork
13
Gradually add to boiling water and cook until they rise to the surface
14
Drain well and place in a baking dish
15
Cover with warmed sauce and sprinkle with grated Parmesan cheese
16
Serve four ways.