Brazilian Christmas Farofa
Ingredients
- 250 gToasted cassava flour
- 100 gStreaky bacon slices (finely diced)
- 100 gCalabresa sausage (finely diced)
- 60 gButter
- 1 pcOnion (medium, chopped)
- 2 pcGarlic (cloves, chopped)
- 2 pcEgg
- 40 gRaisin
- 40 gGreen olive (pitted and chopped)
- 30 gRaw cashews (crushed)
- 15 gFresh flat-leaf parsley (chopped)
- 0 gSalt
- 0 gblack pepper
Method
Toasted cassava flour stays loose and lightly crisp around browned bacon, sausage and soft scrambled egg. Raisins bring a gentle sweetness, offset by briny green olives, with cashews adding a firm crunch and parsley lifting the finish.
- 1
Set a large frying pan over medium heat. Brown the diced smoked bacon until its fat begins to render, then add the calabrese sausage. Stir for a few minutes, until the edges take on colour.
- 2
Add the chopped onion and cook until soft and translucent. Stir in the garlic for 30 seconds, just until fragrant; keep it pale rather than letting it brown.
- 3
Push the meat and aromatics to one side of the pan. Melt half the butter in the clear space, crack in the eggs and stir until just set, keeping the curds soft.
- 4
Add the raisins, chopped olives and crushed cashews. Toss through the pan, then stir in the remaining butter and let it melt.
- 5
Add the toasted cassava flour gradually, stirring constantly until each grain is coated and hot. Season sparingly with salt and black pepper. Take the pan off the heat, stir in the chopped parsley and serve.
Frequently asked questions
How do you get this dish right?
- Add the flour in several batches. If it goes in all at once, it absorbs the butter unevenly and leaves dry patches.
- Taste before salting; the bacon, sausage and olives already bring plenty of salt.
- Stir in the parsley off the heat so its colour and fresh aroma stay clear.
How long does this dish keep?
Serve straight from the pan. Refrigerate leftovers for up to 2 days; reheat gently with a little butter, stirring as they warm.
