Criollo Cassava and Spinach Stacks with Smoky Red Pepper Sauce and Golden Cheese

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Grease a baking dish with the butter and set aside.

2. 2

   Place the cassava in a pot with enough water and 1 teaspoon of salt. Cook for 20 to 25 minutes, until very tender. Drain, remove the fibrous core if needed, and mash until smooth while still hot.

3. 3

   While the cassava cooks, heat 1 tablespoon of olive oil in a skillet over medium heat. Add half of the chopped onion and half of the garlic. Cook for 3 to 4 minutes until softened. Add the spinach and sauté for 2 to 3 minutes until wilted. Season with a pinch of salt and a little pepper, then remove from the heat. Let cool slightly and roughly chop.

4. 4

   In a large bowl, combine the cassava mash, sautéed spinach, beaten eggs, 100 g (about 1 cup) of the grated cheese, fine cornmeal, 1 teaspoon smoked paprika, oregano, 1 tablespoon parsley, 1/4 teaspoon pepper, and 1/4 teaspoon salt. Mix until you have a firm, shapeable mixture.

5. 5

   With lightly damp hands, form 8 thick stacks or patties. Place them in the greased dish, brush or drizzle with 1 tablespoon olive oil, and bake for 20 minutes at 220 °C / 425 °F, carefully turning halfway through.

6. 6

   Meanwhile, make the sauce. Heat the remaining tablespoon of olive oil in a small skillet over medium heat. Add the remaining onion and cook for 4 to 5 minutes. Add the rest of the garlic, the roasted red pepper, milk, the remaining 1/2 teaspoon smoked paprika, the mild crushed chili if using, 1/4 teaspoon salt, and the rest of the pepper. Cook for 5 minutes.

7. 7

   Blend or process the red pepper sauce until silky smooth. Return it to the skillet if needed, adjust the salt, and cook 1 to 2 minutes more over low heat to thicken slightly.

8. 8

   Remove the baking dish from the oven, spoon a little sauce over each stack, then top with the remaining 60 g grated cheese and the Parmesan. Return to the oven for 5 to 7 minutes at 220 °C / 425 °F, or until the cheese is melted and browned at the edges.

9. 9

   Serve the stacks hot with the remaining sauce around them, and finish with the rest of the fresh parsley on top.