Criollo Cassava and Cheese Stacks with Tomato, Mild Chili and Basil Ragout

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it with a little olive oil.

2. 2

   Place the cassava in a pot with plenty of water and 1 teaspoon of salt. Bring to a boil, reduce to medium heat, and cook for 20 to 25 minutes, until very tender. Drain well, remove any tough central fibers, and mash the cassava while still hot until smooth.

3. 3

   Add 120 g of the grated criollo cheese, the egg, cornstarch, chopped parsley, 1/2 teaspoon dried oregano, 1/4 teaspoon black pepper, and mix until you have a firm, shapeable dough.

4. 4

   With slightly damp hands, divide the mixture into 8 portions and shape thick discs about 7 cm / 3 inches wide. Lightly coat them with the fine cornmeal for a delicate outer crust.

5. 5

   Arrange the discs on the tray, brush or drizzle with 1 tablespoon olive oil, and bake for 18 to 22 minutes at 220 °C / 425 °F, flipping halfway through, until golden and crisp around the edges.

6. 6

   Meanwhile, heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and red bell pepper with a pinch of salt, and cook for 6 to 8 minutes until tender.

7. 7

   Stir in the garlic, mild crushed chili, sweet paprika, the remaining 1/2 teaspoon oregano, and the rest of the black pepper. Cook for 30 seconds, stirring, until fragrant without letting the garlic burn.

8. 8

   Add the crushed tomatoes, tomato paste, sugar if using, and water. Mix well and simmer the ragout over medium-low heat for 12 to 15 minutes, until slightly thickened. Taste and adjust with the remaining salt if needed.

9. 9

   Turn off the heat and add the torn fresh basil to the ragout. Stir briefly so it keeps its aroma.

10. 10

    Remove the stacks from the oven. Spoon half of the ragout onto plates, place two cassava stacks per serving, top with a little more ragout, and finish with the remaining 60 g of criollo cheese over the top. For a meltier finish, return the plated portions or a baking dish to the oven for 2 to 3 minutes at 220 °C / 425 °F before serving.