Toasted Manioc Flour With Eggs And Scallions Farofa De Ovo E Cebolinha Recipes

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FAROFA



Farofa image

Manioc flour can be found in Brazilian stores. It resembles a light bread crumb, but do not confuse it with tapioca flour or starch. Once toasted in fat - here, bacon, but other kinds may be used - the manioc flour can serve as a crisp topping to the feijoada, or served alongside to soak up the juices.

Provided by Francis Lam

Categories     side dish

Time 10m

Yield 8 to 10 servings

Number Of Ingredients 6

4 cloves garlic, chopped
Kosher salt
6 ounces slab bacon, cut into rough dice
Vegetable oil, if needed
2 cups coarsely ground manioc flour (a.k.a. cassava flour)
1 tablespoon butter

Steps:

  • Mash the garlic and a few pinches of salt with the side of your knife until pasty. Place bacon in large skillet over medium heat, and let it cook, stirring, for 5 minutes, or until fully rendered and lightly browned. Add a splash of vegetable oil if there isn't enough fat to generously coat the pan.
  • Turn heat down to medium-low, and cook garlic until very aromatic. Add manioc flour, and cook, stirring and shaking the pan continuously, until it's a shade toastier and a little crunchy, 6 to 8 minutes. Turn off heat, and stir in butter. Add salt to taste. Let guests sprinkle or pile it onto their plates, to their taste.

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 113 milligrams, Sugar 0 grams, TransFat 0 grams

TOASTED MANIOC FLOUR WITH EGGS AND SCALLIONS (FAROFA DE OVO E CEBOLINHA)



Toasted Manioc Flour With Eggs and Scallions (Farofa de Ovo e Cebolinha) image

Farofa is the term for a side dish using toasted farinha de mandioca-in English, manioc flour, which is a dried flour similar in looks and texture to breadcrumbs, made from yucca. The making of farofa as a dish couldn't be easier. It is plain manioc flour toasted in butter. A few of the classic farofa dishes include eggs and scallions, eggs and bacon, banana, bell peppers, and dendê oil, green beans and carrots, peas and corn, and so on and so forth. Farofa can be extremely dry, since the manioc flour immediately sucks up all the juices from anything it encounters, especially when it's served plain. The trick to making a moist farofa is to use a small amount of manioc flour in proportion to the other components, turning a side dish into a savory accompaniment that is so tempting, you may even forget there is a main course.

Provided by Leticia Moreinos Schwartz

Categories     Egg     Side     Kid-Friendly     Quick & Easy     Butter     Green Onion/Scallion     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 6

2 tablespoons unsalted butter
1 1/2 cups manioc flour
2 tablespoons extra virgin olive oil
4 scallions (white and green parts), thinly sliced on a bias
5 large eggs
Kosher salt and freshly ground black pepper

Steps:

  • Melt the butter in a medium saucepan over low heat. Add the manioc flour and toast it to a light golden color, stirring often, 8 to 10 minutes. Make sure to stir constantly, otherwise the flour will burn. Set aside.
  • In a nonstick skillet, warm the olive oil over medium heat, and cook the scallions until they just start to soften. Save a few slices of scallion for garnish.
  • Whisk the eggs in a small bowl and season with salt and pepper. Pour the eggs into the scallions and scramble them lightly, being careful not to overcook them. Add the toasted manioc flour and stir everything together. Season with salt and pepper.
  • Pour into a serving dish and garnish with the reserved scallions.

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