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Farofinha all the best
🇧🇷Brazil
•View in original language
(Português)
20 min(s)
10 servings
Nathalia Pimenta
@nath- Ingredients
- Recipe
- Cassava flour (using the German Artesanal brand)300 g
- White onion (large)1 unit(s)
- Oil3 tablespoon
- Margarine (I used Cleybon)4 tablespoon
- Minced or crushed garlic clove5 unit(s)
- Pepperoni Pepper1 coffee spoon
- Black pepper1 coffee spoon
- Salt1 teaspoon
- Green Smell to taste
- Put the oil in a pan and let it heat up, then throw in the onion. Let it brown well, keep an eye on the sides, because sometimes they burn. The ideal is to keep stirring and keeping an eye on it.
- When they are golden brown, add the butter. When it melts, put the garlic, salt, pepperoni and black pepper and let it brown a little more. Watch the garlic so it doesn't burn.
- Add the green smell and stir the whole mixture for about 30 seconds. Then throw the flour and put the fire on low (if it doesn't burn the bottom). Mix well mixing the flour with the butter, let the flour turn golden brown (about 1 to 2 minutes). Taste and adjust the salt. And it's ready!
- Wait for it to cool before putting it in a plastic pot, so the farofa doesn't get a taste. But you can immediately put it in a glass jar if you want.
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Farofinha all the best
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