Caruru Sun dried Tomatoes Tortellone – Fish Feijoada al Pomodoro – Cassava Chips.

Fusion Countries: Italian / Caribbean & South American Fusion (Brazil)

Meal: Pasta.

Recipe Title: Caruru Sun dried Tomatoes Tortellone – Fish Feijoada al Pomodoro – Cassava Chips. 

Approx Preparation and Cooking Time: 3 hours.

Approx Serving Time: 30 minutes.

Difficulty Level: 2/5.

Total Servings on this Recipe: 4 persons. 


Caruru Sun dried Tomatoes Tortellone – Pasta Making:

490 gm = 17 oz. All-Purpose Flour

210 gm = 7.5 oz. Semolina

5 – Large Egg Yolks

10 ml = 2 teaspoons. HOME by Nature: Extra Virgin Olive Oil  

Caruru Sun dried Tomatoes Tortellone – Filling:

227 gm = 1/2 Pound. Okra, (trimmed and cut into small rounds)

1 – Medium Onion, (finely chopped)

2 – Cloves Garlic

15 gm = 1 tablespoon. Ginger (grated fresh)

227 gm = 1/2 Pound. Dried Small Shrimp (ground in food processor)

113 gm = 1/4 Pound. Cashews Nuts – Roasted Unsalted (ground in food processor)

20 ml = 4 teaspoons. HOME by Nature: Extra Virgin Olive Oil

Sun Dried Tomatoes (to taste)

Juice of one Lime

Hot water

Fish Feijoada al Pomodoro

150 gm = 5 oz. Butter Beans, (drained & cooked)

300 gm = 11 oz. Mixed Seafood

100 ml = 4 fl oz. Fish Broth

75 ml = 3 fl oz. Heavy Cream (30% fat)

1 – Large Onion, (chopped)

2 – Garlic Cloves, (chopped)

250 gm = 9 oz. Chopped Tomatoes

30 ml = 1 fl oz. HOME by Nature: Extra Virgin Olive Oil

Spinach Salt with Lemon and Muscat flowers (to taste)

White pepper (to taste)

Fresh Coriander, (chopped)

Cassava Chips

454 gm = 1 Pound. Cassava (Yuca) roots (peeled and washed)

Method of Preparation:

Caruru Sun dried Tomatoes: Tortellone: Prepare a smooth surface to make a small hill with the flour. Proceed to incorporate the eggs, water, and HOME by Nature: Extra Virgin Olive Oil. Integrate, the wet mixture into the flour, and mix until all is incorporated. If you are going to use a pasta machine to roll out the dough, you may at this point make the dough into separate disks, and protect them with plastic wrap. Place the dough in the refrigerator for 15 to 20 minutes to relax. Do not fail to prepare your counter with additional flour to knead the dough later. If you have a pasta mixer, mix all the ingredients and let the dough finally clean the mixer. That is evidence that your dough is perfect.

Caruru Sun dried Tomatoes: Filling: Heat the HOME by Nature: Extra Virgin Olive Oil in a medium saucepan, and add the onions and garlic. Sauté until they are soft. Add the ginger, and the okra. Continue to cook, until the okra is tender. Add the  shrimp and cashews, and cook for an additional five minutes. Add the sun dried tomatoes and water, letting it simmer. Continue to cook at low temperature, After several minutes, add the lime juice. Cook until the okra seeds changes color from white to pink. Let cool off and fill the Tortellone.

Proceed to fill the pasta, and fold. Sealing the dough with a pinch of water, and placing over a flour-dusted surface, to avoid stickiness. Once the pasta is done; place in the fridge covered with plastic film and begin to heat water with marine salt. Before the water, boils let’s proceed to make the sauce.

Fish Feijoada al Pomodoro: In a hot frying pan, pour HOME by Nature: Extra Virgin Olive Oil, and brown the onions with the garlic. Add the chopped tomato and cook for a while. Add the cream, fish broth, and the seafood mix. Level, the salt and the pepper, letting it cook for a couple of minutes. Add the remaining water and the butter beans. Cook for 10 more minutes and be ready for assemble. Right before, serving add the cilantro leaves (coriander), to add fragrance and flavor.

Cassava Chips: (DO NOT EAT THE CASSAVA RAW. IT CAN BE TOXIC). Start by peeling the cassava roots. Slice thin and bake it in the oven at (180°C = 356°F), to have a more uniform appearance. Or we can continue to puree the whole mix as follows, to have a more grainy texture. If the second, is your choice, lets cut the root into small squares. Place the cubes into the blender and with a bit of water, mix until it becomes a puree. On a small nonstick pan, place a spoonful of this puree. Flip it as if it is a pancake, on each side. In a matter of minutes will be done.


Place the Feijoada at the bottom of the plates and hence the Tortellone’s on top of it as shown in the picture. Drizzle some of the Feijoada juices on the pasta and  garnish with the Cassava chips. This is unquestionably a very delicious dish. Enjoy it!