Masa
0.5 kg of cooked manioc
1 egg
1 cup of wheat flour
1 tablespoon of butter
To taste, salt
Molho
4 ripe tomatoes, peeled and seeded
2 tablespoons of olive oil
1 small onion, finely chopped
To taste, salt
To taste, black pepper
1/2 cup of pitted and chopped black olives
2 tablespoons of chopped fresh parsley
6 tablespoons of grated cheese
Masa
0.5 kg of cooked manioc
1 egg
1 cup of wheat flour
1 tablespoon of butter
To taste, salt
Molho
4 ripe tomatoes, peeled and seeded
2 tablespoons of olive oil
1 small onion, finely chopped
To taste, salt
To taste, black pepper
1/2 cup of pitted and chopped black olives
2 tablespoons of chopped fresh parsley
6 tablespoons of grated cheese
1
Masa Grate the manioc
Combine the egg, flour, butter, and salt
Work the dough well
2
Form logs with the dough and cut into fritters
3
Cook the fritters in boiling water
When they rise to the surface, remove them from the water and drain
4
Molho Chop the tomatoes into cubes
Heat the olive oil in a pan, sauté the onion, and add the tomato
Season with salt and black pepper
Let it simmer with the lid on
5
Assemble the dish by placing the fritter in the molho sauce
Sprinkle grated cheese on top and serve.
