This Olive and Egg Farofa recipe is a delightful explosion of flavors that will enchant your taste buds. The combination of hard-boiled eggs, succulent olives, and chopped herbs on a base of table flour and butter results in an incredibly tasty side dish. This farofa is versatile and can be served as a side dish or used to stuff poultry, adding a touch of sophistication and flavor to any meal.
Olive and Egg Farofa Recipe
- Hard-boiled eggs
- Butter or margarine
- Chopped herbs
- Table flour
- Salt to taste
- Pitted olives
- Begin by melting the butter or margarine in a saucepan.
- Gradually add the table flour to the saucepan, stirring constantly. Continue stirring until the flour is golden brown and fragrant.
- Remove the mixture from the heat and add the chopped hard-boiled eggs, pitted olives, and chopped herbs. Mix well to ensure all the ingredients are evenly distributed.
- Return the farofa to the heat for a few more minutes, stirring occasionally to heat all the ingredients.
- Season with salt to taste, being mindful not to overdo it, as the olives may already add some saltiness.
Serve this Olive and Egg Farofa as a delicious accompaniment to meats, poultry, or fish. It’s also a wonderful option for stuffing poultry, elevating the flavor of your dishes. This farofa will add a touch of flavor and sophistication to your meal, making it even more special. Enjoy!
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