fancy Christmas lighthouse
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- Chopped Bacon | 200 g
- Chopped pepperoni sausage (I used the thin one) | 2 unit(s)
- Grated large carrot | 1 unit(s)
- Medium leek stalk, sliced | 1 unit(s)
- Crushed garlic (large cloves) | 3 unit(s)
- Large onion (I used 1/2 white and 1/2 purple) | 1 unit(s)
- Hot pepper (optional) | 2 unit(s)
- Yellow bell pepper (or your choice) | 1/2 unit(s)
- Laurel (leaves) | 2 unit(s)
- Chopped Boiled Eggs | 3 unit(s)
- Chopped Black Olives (I used 1 handful) | to taste
- Brazil nut (toasted in the skillet) | 100 g
- Parsley, chives, cilantro, peppers and spices | to taste
- Cassava flour to the desired texture (if you prefer drier or moister) I used approximately 350gr | to taste
- Butter or oil for sautéing (if you think the bacon fat is not enough) | to taste
- A tip to get started!
In this farofa in the photo I used a little bit of flocão that I had just so I didn't keep it. And the tip I give is that you can make a mixture of flour in the farofa, to give it texture. It looks great.
- Fry the bacon alone and wait for it to brown and release the fat, remove and reserve on a paper towel to get dry.
In the same pan, fry the pepperoni for about 5 minutes, remove and set aside.
- Check if the fat left in the pan is enough to sauté the seasonings, if you find it necessary add oil or butter.
Sauté the onion, garlic, leek, bay leaf and carrot... Just return the pepperoni to the pan and sauté a little longer. Turn off and book.
- In a frying pan, toast the manioc flour, always watching not to burn and stirring occasionally until golden, do it gradually, with little flour. Then toast the chestnuts in the same way.
- Add the flour to the sauté, and mix, until it is to your liking with more or less flour.
I like the moist farofa, but with some crunch, in this case the chestnuts and toasted flour guarantee that.
After mixing the farofa well, add the eggs, olives, bacon, and parsley. Mix.
- An extra tip that is delicious! After the farofa is ready, add zest of 1 lemon to give it a citrus touch!
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