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Ingredientes
- 2 Tbsp. Butter
- 1/2 lrg Onion, peeled and thinly sliced
- 1 whl Egg, lightly beaten
- 1 1/3 c. Manioc Meal
- 1 tsp Salt
- 1 Tbsp. Fresh Parsley, minced
- 4 lrg Pimento-stuffed Olives, cut into 1/4-inch slices
- 2 x Hard-boiled Large eggs, cut in half lengthwise, (up to 4)
Direcciones
- The Cook & Kitchen Staff are taking you to four different corners of the world to serve up a variety of regional recipes of the season. We're currently offering you a taste of holiday specialties from Brazil.
- Because Brazil is such a large country, holiday celebrations can vary quite a bit from region to region throughout the vast nation. There are, however, two customs which are practiced universally in Brazil: Midnight Mass, that is known as Missa do Galo, or possibly the Mass of the Rooster; and the Christmas dinner, ceia de Natal. Today's recipe is either served as a side dish or possibly used as a stuffing for this holiday meal which we will be sampling over the next few days.
- Christmas dinner in Brazil is very much a family affair as several generations of relatives gather together to share the holiday and attend mass together. Farofa is a standard part of their holiday table. It is made with manioc flour, that comes from a starchy, potato-like root which is a staple in the Brazilian diet. Manioc meal can be found at most international specialty stores, but you may elect to use Malt-O-Meal as a substitute in the US. However, you may find which tracking down the specialty flour is well worth the culinary effort.
- In a heavy 8-inch skillet over medium heat, heat the butter and tip the skillet to proportionately coat the bottom of the pan.
- Add in the onion slices and saute/fry, stirring constantly for about 5 min or possibly till they are soft and transparent, but not brown. Reduce the heat to low and pour in the lightly beaten egg, making sure to stir constantly. The egg will set and cook almost instantly as you stir.
- Slowly stir in the manioc meal and cook, stirring frequently, for about 8 min, or possibly till the meal becomes golden brown. (Watch carefully for any signs of burning.) Stir in the salt and parsley. Garnish the farofa with the sliced olives and hard-boiled Large eggs. Serve warm, or possibly cooled to room temperature.
- Kitchen Staff Tip: This is a very simple version of farofa de manteiga, or possibly toasted manioc meal. The farofa may be embellished for the holidays with ingredients such as raisins, bacon, sausage, cashews, or possibly banana, any of that may be added to the farofa after browning or possibly toasting.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 31g | |
| Recipe makes 8 servings | |
| Calories 54 | |
| Calories from Fat 41 | 76% |
| Total Fat 4.66g | 6% |
| Saturated Fat 2.38g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 337mg | 14% |
| Potassium 40mg | 1% |
| Total Carbs 0.96g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.5g | 0% |
| Protein 2.38g | 4% |
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