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What You Need:
(To Serve: 8 to 10)
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2 tablespoons butter
½ large peeled onion, thinly sliced
1 egg, lightly beaten
1 1/3 cups manioc meal
1 teaspoon salt
1 tablespoon finely chopped parsley
4 pimiento-stuffed olives, cut crosswise into ¼-inch slices (optional)
2 to 4 hard-cooked eggs, cut in half lengthwise (optional)
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Translate this recipe:
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| How To Cook: |
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1. In a heavy 8- to 10-inch skillet, heat the butter over moderate heat, tipping the pan to coat the bottom evenly.
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2. Drop in the onion slices and cook them, stirring constantly, for 5 minutes, or until they are soft and transparent but not brown.
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3. Reduce the heat to low and-still stirring constantly-pour in the egg. The egg will coagulate in seconds.
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4. Slowly stir in the manioc meal and cook, stirring frequently, for 8 minutes, or until the meal becomes golden.
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5. Watch carefully for any sign of burning. Stir in the salt and parsley. Serve hot or cooled to room temperature.
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6. The "farofa" may be garnished in either case with olives and hard-cooked eggs.
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