Luxurious Fruit and Nut Farofa
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Servings
6
Yield
6 servings
Calories
Approximately 300 calories
Step into a world where textures and flavors collide with our Luxurious Fruit and Nut Farofa.
This Brazilian side dish transforms the humble farofa into a celebration of taste, with dried fruits and nuts providing a delightful contrast to the savory toasted cassava flour.
It’s not just a side dish; it’s a journey through Brazil’s rich culinary landscape, perfect for those looking to impress at dinner parties or add a touch of elegance to everyday meals.
Even if you’re new to the kitchen, this recipe will guide you through creating a dish that’s as beautiful to look at as it is to eat.
This recipe for Luxurious Fruit and Nut Farofa is a testament to the beauty of Brazilian cuisine, blending the rustic with the refined. It’s sure to become a cherished addition to your culinary repertoire, whether you’re a novice in the kitchen or an experienced chef.
Ingredients
- 2 cups of cassava flour
- 1/2 cup of butter
- 1 onion, finely chopped
- 1/2 cup of chopped dried fruits (such as apricots, figs, and raisins)
- 1/2 cup of mixed nuts (such as Brazil nuts, cashews, and almonds), roughly chopped
- Salt and black pepper to taste
- A pinch of nutmeg
- Fresh parsley, chopped for garnish
Instructions
- In a large skillet, melt the butter over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the dried fruits and nuts, cooking for about 2 minutes.
- Gradually add the cassava flour, stirring constantly to prevent lumps.
- Season with salt, pepper, and a pinch of nutmeg. Cook for another 5 minutes, or until the mixture is golden and fragrant.
- Remove from heat and let it cool slightly before garnishing with fresh parsley.
- Serve as a side to your favorite dishes, and enjoy the rich flavors and textures.
Tips & Tricks
- For an extra touch of luxury, add a splash of orange liqueur to the fruit and nut mixture before combining with the cassava flour.
- Toast the nuts lightly before adding them to the farofa for an enhanced flavor.
- If cassava flour is hard to find, breadcrumbs can be used as a substitute, though the texture and flavor will differ.
- Keep an eye on the heat to prevent the farofa from burning. It should be golden, not dark.
Mise en Place
Ingredients
Utensils
- Cassava flour
- Butter
- Onion
- Dried fruits
- Mixed nuts
- Salt and black pepper
- Nutmeg
- Fresh parsley
- Large skillet
- Wooden spoon
- Measuring cups and spoons
- Knife
- Cutting board
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