Ingredients
Homemade tomato sauce:
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3 tablespoons (45 milliliters) olive oil
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1/2 medium onion, diced
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4 cloves garlic, diced
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1 can (750 milliliters) diced tomatoes
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2 tablespoons (15 milliliters) fresh basil, chiffonade
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1 teaspoon (5 milliliters) dried oregano
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Fine sea salt to taste
White sauce:
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2 cups (500 milliliters) heavy cream (35% cream)
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1 teaspoon garlic salt or powder
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1 cup (250 milliliters) Parmigiano-Reggiano
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1/4 teaspoon white pepper
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Salt to taste
Casserole:
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2 cups (500 milliliters) recipe tomato sauce
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1 cup (250 milliliters) recipe white sauce
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1-1/2 cups (375 milliliters) vegetable oil
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4 cassavas (yuca), cubed
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3 plantains sliced into 2.5 centimeter pieces
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2 Caribbean sweet potatoes, cubed
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1 cup mozzarella, shredded
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1 teaspoon (5 milliliters) dried Italian seasoning
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1-1/2 (375 milliliters) cup callaloo or spinach leaves, precooked
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1/2 Scotch Bonnet Chili, diced
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1 cup Parmigiano-Reggiano, shredded
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125 grams buffalo mozzarella, sliced ¼ inch thick
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Salt and pepper to taste
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1/4 cup basil leaves for garnish (optional)
Directions
Tomato sauce:
- In a three liter pot, heat oil over medium heat. Add onion and garlic and cook for three minutes.
- Add tomatoes. Reduce heat and simmer, stirring occasionally, for 30 minutes. Add basil, oregano and salt and cook for five minutes more.
- Using an immersion blender, purée sauce to a smooth consistency. Let cool. Store in sterilized jars and keep in the refrigerator for up to two weeks.
White sauce:
- Pour the cream in a two liter pot and turn the heat on medium until tiny bubbles start to form, then turn on low heat. Cook for 10-15 minutes until slightly thickened.
- Add the garlic powder, cheese and stir. Continue to cook until cheese melts for another three minutes then season to tastes with salt and pepper.
Provisions casserole:
- Preheat the oven to 350˚F (180˚C). In a three liter pot, add cassavas with water to cover and boil for approximately ten minutes, or until tender when pierced with a knife. Drain and discard water and set aside on a plate lined with paper towels.
- Heat one cup vegetable oil in a medium skillet over medium-high heat and fry the cassavas for two minutes per side until golden and crispy. Season with salt and pepper, transfer to a small bowl.
- Add an additional 1/2 cup oil to the skillet, fry the plantains on both sides for three minutes per side until golden. Set aside in a small bowl.
- Boil the sweet potatoes in a three liter pot with salted water to cover. Drain and set aside.
- In a large cast Iron skillet, add half of the tomato sauce and spread out. Layer the cassavas, potatoes, plantains, cover with shredded mozzarella and sprinkle with the Italian seasoning.
- Add the cooked callaloo, chili, remaining tomato sauce, white sauce, Parmigiano-Reggiano, buffalo mozzarella, transfer to the oven and bake for 20 minutes, broil on high for an additional one minute. Garnish with basil leaves and serve.
