Components
- 1.5 kilograms of manioc (batata-baroa)
- Two egg yolks
- 1¼ tea cup of wheat flour
- flour made from wheat to dust the countertop
Ready state
- Wash, peel, and divide each manioc into three parts. Place them in a large pot and add enough water to cover. Bring to a boil over high heat, then reduce the heat and simmer for an additional 25 minutes, or until tender—test by piercing with a fork.
- Place the herbs in a sieve and allow the water to drain thoroughly. In a bowl, press the warm pieces through a potato ricer and add salt to taste.
- Add 1/4 cup (tea) of wheat flour to cool the maniocine—this stops the egg yolks from cooking when added. Mix in the yolks thoroughly. Gradually incorporate the remaining flour until the dough reaches the right consistency. To test the dough, take a small piece with clean hands and try to shape it into a ball without it sticking. The amount of wheat flour needed may vary; be careful not to add too much since the dough will absorb more flour as you shape it.
- To shape the horns: dust the work surface with wheat flour. Take a piece of dough and roll it by hand into cylinders about 1 cm thick. Using a knife or spatula, cut these rolls into 2 cm segments. Press each piece against the tines of a fork to create grooves (alternatively, use a gnocchi board) which help the sauce cling to the dough. Place the shaped pieces onto a large floured baking tray or heat-resistant pan and set aside. Repeat this procedure with the remaining dough.
- Bring a large pot of water to a boil over high heat. Grease a large baking sheet with oil. When the water starts boiling, stir in one tablespoon of salt.
- Using a skimmer, submerge around 10 pints at once in the boiling water. Allow them to cook until they float to the top. Take out the horns, letting the water drain through the scum, and place them on the oil-coated baking pan. Continue this process until all the horns are cooked. Book.
- Accompany with cake sauce and parmesan cheese crisps as desired.
