Farofa de manteiga (toasted manioc meal) (brazil)
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| ½ | large | Onion; peeled, thinly sliced |
| 1 | Egg; lightly beaten | |
| 1⅓ | cup | Manioc meal |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Parsley; finely chopped |
| 4 | Olive, pimento stuffed; cut | |
| ;crosswise into 1/4 inch | ||
| ;slices (optional) | ||
| 4 | Egg; hardcooked, cut in half | |
| ;lengthwise (optional) | ||
Directions
In a heavy 8 to 10 inch skillet, heat the butter over moderate heat, tipping the pan to coat the bottom evenly. Drop in the onion slices and cook them, stirring constantly, for 5 minutes, or until they are soft and transparent but not brown. Reduce the heat to low and ~-still stirring constantly-- pour in the egg. The egg will coagulate in seconds. Slowly stir in the manioc meal and cook, stirring frequently, for 8 minutes, or until the meal, becomes golden. Watch carefully for any sign of burning. Stir in the salt and parsley. Serve hot or cooled to room temperature. The farofa may be garnished in either case with olives and hardcooked eggs.
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Source: Time Life Series: Latin American Cooking MMed by: earl.cravens@...
Submitted By EARL CRAVENS On 12-17-94