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Provisions casserole

Ingredients

Homemade tomato sauce:

  • 3 tablespoons (45 milliliters) olive oil
  • 1/2 medium onion, diced
  • 4 cloves garlic, diced
  • 1 can (750 milliliters) diced tomatoes
  • 2 tablespoons (15 milliliters) fresh basil, chiffonade
  • 1 teaspoon (5 milliliters) dried oregano
  • Fine sea salt to taste

White sauce:

  • 2 cups (500 milliliters) heavy cream (35% cream)
  • 1 teaspoon garlic salt or powder
  • 1 cup (250 milliliters) Parmigiano-Reggiano
  • 1/4 teaspoon white pepper
  • Salt to taste

Casserole:

  • 2 cups (500 milliliters) recipe tomato sauce
  • 1 cup (250 milliliters) recipe white sauce
  • 1-1/2 cups (375 milliliters) vegetable oil
  • 4 cassavas (yuca), cubed
  • 3 plantains sliced into 2.5 centimeter pieces
  • 2 Caribbean sweet potatoes, cubed
  • 1 cup mozzarella, shredded
  • 1 teaspoon (5 milliliters) dried Italian seasoning
  • 1-1/2 (375 milliliters) cup callaloo or spinach leaves, precooked
  • 1/2 Scotch Bonnet Chili, diced
  • 1 cup Parmigiano-Reggiano, shredded
  • 125 grams buffalo mozzarella, sliced ¼ inch thick
  • Salt and pepper to taste
  • 1/4 cup basil leaves for garnish (optional)

Directions

Tomato sauce:

  1. In a three liter pot, heat oil over medium heat. Add onion and garlic and cook for three minutes.
  2. Add tomatoes. Reduce heat and simmer, stirring occasionally, for 30 minutes. Add basil, oregano and salt and cook for five minutes more.
  3. 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:

  1. 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.
  2. 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:

  1. 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.
  2. 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.
  3. 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.
  4. Boil the sweet potatoes in a three liter pot with salted water to cover. Drain and set aside.
  5. 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.
  6. 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.


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