Van maniok in kaas breath

      

February 9, 2015

Directions

1Peel the cassava and cut into chunks.

2Boil in water until tender.

3If manioken still hot stamping flat with a potato masher to mash.

4Heat the milk with 1 / 3 cup butter and add to the cassava.

5Add ¾ cup of the Parmesan cheese and mix.

6Season with salt and pepper.

7Add beaten eggs and mix.

8Fat with the remaining butter the bottom and sides of a baking dish 2-liter.

9Pour half of the puree in it and sprinkle cheese.

10Cover with the rest of the puree.

Cover:

1Mix the bread crumbs with dry and fresh chopped parsley and Parmesan cheese.

2Sprinkle the puree and place in preheated oven at 180 º C for 35 minutes. Increase the temperature to 220 º C and continue to bake 15 up to 20 minutes until the souffle has risen more, warm and light.

3This souffle can be prepared on the preceding day, and keep covered in the fridge until 2 hours before baking.

Ingredients

1 ½ k maniok

2 / 3 cup milk

1 / 3 cup unsalted butter 2 tablespoons

¾ cup grated Parmesan cheese

2 large eggs, beaten

450 g mozzarella, cut in 1 cm (½ "), such as. 3 cups

200 g Swiss cheese or butter, cut into 1 cm (½ "), such as. 1 cup

Salt

Pepper

Optional: paprika room

Cover:

½ cup toasted bread crumbs, broken

¼ cup parsley, mince

¼ grated Parmesan cheese

½ cup fresh breadcrumbs, ground beef

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