Farofa De Manteiga (toasted Manioc Meal) (brazil) Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Butter,
4: Olive, pimento stuffed, cut
1/2 large: Onion, peeled, thinly sliced
, crosswise into 1/4 inch
1: Egg, lightly beaten
, slices (optional)
1 1/3 cup: Manioc meal,
4: Egg, hardcooked, cut in half
1 tsp: Salt,
, lengthwise (optional)
1 tbsp: Parsley, finely chopped
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.
80 of 108
Source: Time Life Series: Latin American Cooking
MMed by: earl.cravens@salata.com
Submitted By EARL CRAVENS On 12-17-94
Source from luhu.jp
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.
80 of 108
Source: Time Life Series: Latin American Cooking
MMed by: earl.cravens@salata.com
Submitted By EARL CRAVENS On 12-17-94
Source from luhu.jp