INGREDIENTS

INSTRUCTIONS

Preheat oven to 375 degrees.
Cut the yuca into 3 inch pieces, peel off the brown skin with a sharp
paring knife and discard. Cut the yuca in half and set aside in a bowl of
cold water. Fill a pot with enough cold water to cover the yuca and bring
to a boil. Add the salt to the water, add the yuca to the pot and return to
a boil. Cook the yuca for 15 minutes to soften. Drain and cool for several
minutes before handling. With a sharp knife remove any thick fibers from
the center of the yuca. Place the yuca into a vegetable roasting dish and
sprinkle evenly with the cumin and the black pepper.
Cut the bacon coarsely and place in a saucepan over medium heat. Cook the
bacon until the fat has been rendered and the bacon is crisp. Remove the
bacon and set aside. To the bacon fat add the olive oil and warm slowly,
before adding the sliced garlic. Toast the garlic to a pale golden brown
before pouring the garlic and oil over the yuca in the roasting dish. Add
the cooked bacon to the yuca an d, with a spoon, stir to combine evenly.
Combine the bread crumbs with the chopped nuts and sprinkle on top of the
yuca. Place the dish into the oven and roast for 25 minutes or until the
top is browned and crisp.
>From Michael's Place Show #ML1A33
Recipe by: Michael Lomonaco Posted to MC-Recipe Digest V1 #579 by "Master
Harper Gaellon" <gaellon@inch.com> on Apr 19, 1997

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