Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Butter 4 Olive, pimento stuffed; cut
1/2 lg Onion; peeled, thinly sliced ;crosswise into 1/4 inch
1 Egg; lightly beaten ;slices (optional)
1 1/3 c Manioc meal 4 Egg; hardcooked, cut in half
1 ts Salt ;lengthwise (optional)
1 tb Parsley; finely chopped

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

Browse by categories