Farofa de ovo (toasted manioc meal with egg) (brazil)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| ½ | large | Peeled onion, thinly sliced |
| 1 | each | Egg, lightly beaten |
| 1⅓ | cup | Manioc meal |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Finely chopped parsley |
| 4 | eaches | Pimiento-stuffed olives, cut crosswise into 1/4-inch |
| slice | (optional) | |
| 2 | eaches | To 4 hard-cooked eggs, 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 hard-cooked eggs. Serves 8 - 10. From: FOODS OF THE WORLD: LATIN AMERICAN COOKING, Time-Life, New York.
1968 From the files of Karin Brewer Submitted By KARIN BREWER On 01-02-95