Taste of Home: learn how to make Pantanal broth

Pantanal broth is the theme of the show Sabor de Casa, on EPTV Campinas, this Wednesday (29) Vanderlei Duarte/EPTV Sabor de Casa, a show on EPTV 1 that airs this Wednesday (29), features a traditional dish from the Pantanal region: the pantanal broth. Personal chef Carla Almeida teaches the recipe. ? Join the g1 Campinas channel on WhatsApp See the ingredients and step-by-step instructions below: ?? Ingredients 1 kg of cassava 400 g of dried meat 1 onion 1 finger pepper 2 tablespoons of butter 2 tablespoons of smoked paprika 4 cloves of garlic 300 g of bacon 400 g of mozzarella Green scent to taste ? Method preparation Desalt the dried meat with cold water in the refrigerator, changing the water at least 6 times, during 24 hours; Cook the cassava with two tablespoons of butter, chimichurri, smoked paprika and water until it is soft. Don't add salt yet; Place the cassava in the processor or blender with the cooking water to make a puree; Cook the corned beef in the pressure cooker for 40 minutes, remove and shred; Fry the bacon until golden; Remove the bacon and in its fat, fry the garlic, onion and chili pepper; Add the cassava, dried meat and add salt; Assemble the bowls with the cheese at the bottom, the hot broth on top and the bacon and green chilli on top of the broth. Pantanal broth is the theme of the show Sabor de Casa, on EPTV Campinas, this Wednesday (29) Vanderlei Duarte/EPTV + Recipes Learn how to make shishbarak 'Sabor de Casa': learn how to make the Arabic shishbarak soup Learn how to make vegetable broth 'Sabor de Casa': learn how to make vegetable broth Learn how to make cassava broth