Farofa – Toasted Manicoc Flour
Prep time: 5 min.
Total time: 20 min.
3 tbsp. butter, divided
½ large onion, finely chopped (about 1 cup)
1 egg, lightly beaten
1½ cups GOYA® Manioc Flour
1 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
1 tbsp. finely chopped fresh parsley
4 GOYA® Manzanilla Olives Stuffed with Minced Pimientos, sliced
4 hard-boiled eggs, sliced
|1.||Heat 2 tbsp. butter in 12” non-stick skillet over medium high heat. Add onions. Cook, stirring occasionally, until soft and translucent, about 5 minutes. Add eggs to pan. Cook, stirring with spatula, until just set, about 1 minute. Stir remaining butter until melted. Add manioc flour and Adobo. Cook, stirring often, until flour is crisp and golden brown, about 10 minutes. Stir in parsley.|
|2.||Transfer to serving bowl; top with olives and egg slices. Serve hot or at room temperature.|
|Serve with Feijoada.|