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Cassava Mangú with Pan Seared Salami
Ingredients
Ingredients for Salami:
Mallita Salami Sliced (1 lb.)
1 tbsp. of Goya Extra Virgin Olive Oil
Ingredients for Mangú:
6 cups of water
2.5 lbs. of Goya Frozen Cassava (5 lbs.)
½ tbsp. of Goya Salt
½ tbsp. of Goya Adobo with Pepper
1 tbsp. of Goya Garlic
2 tbsp. of Goya Extra Virgin Olive Oil
½ cup of the Water used to cook the cassava
Ingredients for Mangú Sauce:
8 tbsp. of Goya Extra Virgin Olive Oil
1 Onion (Diced very small)
1 tbsp. of Goya Garlic
2 Envelopes of Goya Sazon without Annatto
Directions
| 1. | In a large pot heat water and salt, bring it to a boil, slowly add the cassava and cook for approximately 20 minutes. After cooked drain the water and save ½ a cup of the water for later. |
| 2. | To make the Mangu mash the Cassava and mix with the Adobo, Garlic, Extra Virgin Olive Oil and the ½ cup of water. |
| 3. | For the sauce heat oil in a small sauté pan and cook the onions till translucent, add garlic and Sazon and cook them for 15 seconds or less so the garlic don’t burn. |
| 4. | Sliced the Salami in 24 slices and cook them on both sides, in a hot pan with Oil, then dry the excess fat in a plate with Paper towel. |
| 5. | To serve this dish put the Mangú in the plate, add some sauce on top, then add 4 pieces of the cooked Salami in the other side of the plate, and to finish sprinkled a little bit of dried parsley on top of the food . |
Serves 6
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