Brazilian
Farofa
Sandy-crisp toasted cassava grains folded with smoky bacon, tender egg, sweet onion, butter and fresh parsley.
8 servings · 15 minutes prep · 30 minutes cook
Ingredients
Farofa
- 4 oz, Use slab or thick-cut bacon; cut into 1/4-inch (6 mm) dice.
- 2 large eggs (about 3 1/2 oz without shells), Beat until uniform.
- 3 tbsp (1 1/2 oz)
- 1 large onion (about 1 1/2 cups), Cut into 1/4-inch (6 mm) dice.
- 1/4 tsp, Diamond Crystal kosher salt.
- 2 1/2 cups, Use coarse toasted farinha de mandioca, not fine raw cassava flour.
- 1/4 tsp, Freshly ground.
- 1/4 cup, Use flat-leaf parsley, finely chopped.
Directions
Render the bacon and cook the eggs
- Place the slab bacon in a wide, 12-inch {{tool:heavy-skillet}} while the skillet is still cold. Cook over medium-low heat, stirring occasionally, until the fat has rendered and the bacon is deeply golden and crisp, 8–12 minutes. Regulate the heat so the fat bubbles quietly without smoking.
- Transfer the slab bacon with a {{tool:slotted-spoon}} to a plate. Measure 2 tbsp of rendered fat into a small bowl; save any excess for another use. Return 1 tbsp of the measured fat to the skillet.
- Set the skillet over medium-low heat. Add the beaten egg and cook, stirring and folding continuously with a {{tool:rubber-spatula}}, until small, distinct curds form with no visible liquid, 45–75 seconds. Transfer the eggs to the plate with the bacon, breaking up any large curds with the edge of the spatula.
Build the farofa
- Return the remaining 1 tbsp bacon fat to the skillet and add the unsalted butter. Once the butter has melted and its foaming begins to subside, add the yellow onion and kosher salt. Cook over medium-low heat, stirring frequently, until the onion is soft, translucent and pale gold around the edges, 7–10 minutes; do not let it become dark brown.
- Reduce the heat to low. Add the farinha de mandioca torrada in three additions, stirring thoroughly after each so the butter and bacon fat coat it evenly. Cook, scraping across the bottom and continuously turning the grains with the {{tool:rubber-spatula}}, for 7–10 minutes. It is ready when the grains are loose and dry, the color has deepened slightly and the aroma is distinctly toasted; any grains resting against the pan should remain pale golden, not brown.
- Fold in the cooked slab bacon, egg and black pepper. Continue cooking over low heat for 1–2 minutes, just until hot and evenly distributed. Remove the skillet from the heat and fold in the parsley.
Rest and serve
- Leave the farofa uncovered for 3 minutes, then loosen it with a {{tool:fork}} or spatula. The finished texture should be free-flowing, sandy and lightly crisp, with no greasy clumps. Serve warm or at room temperature.
