Ingredients with Measurements:
- 1 cup of farofa (toasted manioc flour)
- 2 tablespoons of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 hard-boiled eggs, chopped
- 1/2 cup of pitted and chopped black olives
- Salt and black pepper to taste
Special equipment needed:
- Large skillet or frying pan
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the farofa and stir to combine with the onion and garlic mixture.
4. Cook the farofa for about 5 minutes, stirring occasionally, until it is lightly browned and crispy.
5. Add the chopped hard-boiled eggs and chopped black olives to the skillet and stir to combine.
6. Season with salt and black pepper to taste.
7. Cook for another 2-3 minutes, stirring occasionally, until the eggs and olives are heated through.
8. Remove from heat and serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories: 220
- Fat: 12g
- Carbohydrates: 23g
- Protein: 5g
- Fiber: 2g
Substitutions for ingredients:
- Instead of farofa, you can use cornmeal or breadcrumbs.
- Instead of olive oil, you can use vegetable oil or butter.
- Instead of black olives, you can use green olives or capers.
Variations:
- Add chopped bacon or sausage to the skillet for a meatier version.
- Add chopped tomatoes or bell peppers for a more colorful dish.
- Use different types of olives or mix them for a more complex flavor.
Tips and tricks:
- Make sure to use toasted farofa for a more flavorful and crunchy texture.
- You can make your own farofa by toasting manioc flour in a dry skillet until golden brown.
- If the farofa is too dry, add a little bit of water or broth to moisten it.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the farofa in a skillet over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the farofa in a large bowl or on a platter.
- Garnish with chopped parsley or cilantro for a pop of color.
Garnishes:
- Chopped parsley or cilantro
Pairings:
- This dish pairs well with grilled meats, roasted vegetables, and rice.
Suggested side dishes:
- Brazilian-style black beans
- Roasted sweet potatoes
- Grilled corn on the cob
Troubleshooting advice:
- If the farofa is too dry, add a little bit of water or broth to moisten it.
- If the farofa is too wet, cook it for a few more minutes to evaporate any excess liquid.
Food safety advice:
- Make sure to cook the farofa and eggs to a safe temperature of at least 165°F (74°C).
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Farofa is a traditional Brazilian dish made with toasted manioc flour. It is often served as a side dish or used as a topping for stews and soups.
Flavor profiles:
- This dish has a savory and slightly nutty flavor from the toasted farofa, combined with the salty and briny taste of the olives.
Serving suggestions:
- Serve the farofa as a side dish or as a topping for stews and soups.
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Region: Brazilian