Surprise your family with this delicious "Special Calabresa Farofa" recipe. It's a great option for parties or even to accompany a barbecue.

That farofa is delicious, I don't even need to say it, and a farofa like this, like this Calabresa Farofa, very complete and "full of big pieces", is really good, there's nothing to say.

– 2 extra recipes for Pé de Moleque and Canjica. Check it out!

Special Calabresa Farofa

Ingredients

• 50g chopped bacon
• 4 tablespoons of butter
• 1 large onion, chopped
• 2 calabresa sausages cut into not too small pieces
• 3 chopped boiled eggs
• 1/2 cup (tea) of chopped olives
• 2 tablespoons chopped parsley
• Salt if necessary
• 2 cups (tea) of raw cassava flour

Preparation Method

1. Place 2 tablespoons of butter in a pan with the chopped bacon and let it fry.
2. Add the onion and let it fry as well.
3. Add the chopped calabresa sausage and fry.
4. Now add the boiled eggs, olives and parsley.
5. Add the remaining butter.
6. Mix in the cassava flour and cook for a minute, stirring constantly.
7. Adjust the salt if necessary.
8. Serve hot or cold.

Tips

1. If you want to make this farofa in advance, do everything and store it in the fridge (for about 3 days), but only add the flour on the day you are going to serve it, it turns out better.
2. If you want to add 1/2 cup of dark raisins to this recipe, it will be excellent.
3. You can use margarine, but it tastes much better with butter.

Enjoy!!!

Peanut Brittle

Ingredients

• ½ kg of roasted and peeled peanuts;
• ½ sugar;
• 1 can of condensed milk;
• 3 tablespoons of margarine.

Preparation Method

1. Place the peanuts, sugar, and margarine in a saucepan and bring to a boil, stirring constantly. When a syrup begins to form, add the condensed milk and stir well until it pulls away from the sides of the pan.
2. Place on a baking tray greased with margarine.
3. Let it cool and cut into small pieces!

Canjica

Ingredients

• 500 g of white hominy
• 1 glass of coconut milk
• 50g of moist, sweetened grated coconut
• 1 can of condensed milk
• 1 liter of milk
• Cinnamon powder to taste
• 8 tablespoons of sugar

How to Prepare

1. Rinse the canjica under running water and soak it for approximately 4 hours with the sugar. Cook in a pressure cooker with 2 liters of water for approximately 20 minutes, or until tender.
2. In another pan, add the milk, coconut milk, condensed milk and grated coconut.
3. Let it boil for 10 minutes and stir constantly to prevent it from sticking to the bottom of the pan.
4. Turn off the heat when it's very creamy and finally sprinkle with ground cinnamon.
5. Serves: 10

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