Golden Brazilian farofa with fresh chorizo, egg and carrot
In Brazil, farofa isn't just a side dish; it's what gives the dish its identity. It's found at family barbecues, in Sunday feijoada, and alongside simple rice and beans. Essentially, it's toasted cassava flour with something flavorful to enhance its aroma and transform it into a side dish that rivals the main course.
Ingredients · Servings 8
- 1 medium onion
- 1 Calabrese sausage (or 200g of fresh chorizo or butifarra)
- 3 tablespoons of olive oil (approx.)
- 1 egg
- 1 grated carrot
- 120g of cassava flour (approx. 1 cup)
- Salt (adjust according to taste and sausage used)
Method · 20 min
- Slice the onion and the Calabrian linguine into rounds. Sauté them in olive oil over medium heat for about 4 minutes (or until the onion is translucent).
- Add the egg and mix well. Then add the grated carrot and mix again. Sauté for a little longer.
- Lower the heat and gradually add the cassava flour, stirring constantly, until you reach your preferred consistency (wetter or drier).
- Add salt at the end (the sausage is already salty). Ready!
