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.
- 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
- 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.