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Brazil
1 tatu fresquinho
1 cebola picada
3 dentes de alho amassados
1 kg de mandioca cozida com sal
200 g de mussarela ralada
250 g de requeijão
1/2 lata de molho de tomate
1 colher (sopa) de manteiga com sal
1/2 copo (americano) de leite
sal e queijo parmesão ralado a gosto
Modo de preparo
Assim que a mandioca estiver bem cozida e macia, descarte a água do cozimento e tire do fogo.
Na panela, acrescente o leite, metade da mussarela e a manteiga.