Brazilians often toast cassava flour in butter to crisp it and deepen its color and flavor; sometimes they combine the resulting buttery farofa with eggs and onions, too. This dish, called Farofa de Ovo e Cebolinha, is based on one in Leticia Moreinos Schwartz's The Brazilian Kitchen (Kyle Books, 2010). Todd Coleman
Brazilians often toast cassava flour in butter to crisp it and deepen its color and flavor; sometimes they combine the resulting buttery farofa with eggs and onions, too. This dish, called Farofa de Ovo e Cebolinha, is based on one in Leticia Moreinos Schwartz’s The Brazilian Kitchen (Kyle Books, 2010). This recipe appeared in our March 2011 issue as a part of Dorothy Irwin’s profile on cassava, Taking Root.
Yield: serves 4
Ingredients
- 2 tbsp. unsalted butter
- 1⁄2 cup cassava flour
- 2 tbsp. olive oil
- 4 scallions, thinly sliced
- 5 eggs, lightly beaten
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Heat butter in a 2-qt. saucepan over medium-low heat. Add cassava flour and cook, stirring often, until lightly browned, about 10 minutes. Transfer flour to a small bowl and set aside.
- Heat oil in a 10″ nonstick skillet over medium heat. Add 3 scallions and cook, stirring, until soft, about 5 minutes. Add eggs and cook, stirring, until soft and creamy, about 2-3 minutes. Remove from heat and stir in half the toasted flour; season with salt and pepper. Divide between 4 plates; sprinkle with remaining toasted flour and scallions.
