Food & Wine Festival 2000 - Brazil and Argentina
Grilled Chicken with Farofa and Cheese Rolls
Grilled Chicken with Farofa
Brazil & Argentina
4 T. cassava flour
1 8 0z can red kidney beans, dry
1 large egg, scrambled and chopped
1/2 C. green onion, chopped
3/4 T. parsley, chopped
3 strips bacon, chopped
2 cloves garlic, chopped
2 T. butter
3 oz. chicken breast, grilled
salt and pepper to taste
In a small cooking pot, place the beans and cover them with water and some salt. Soak overnight in a refrigerator.
Using the same water, cook the beans until soft. Drain the beans and set aside. Meanwhile, grill the chicken.
In a saucepan, fry the bacon, adding the butter, onions, garlic, parsley, grilled chicken and chopped egg. Add beans to mixture and slowly add the cassava flour. Simmer for two minutes and season with salt and pepper to taste.
Note: The consistency of the Farofa should be crumb like.
8 oz tapioca flour
2 fl. oz. sunflower oil
generous pinch of sea salt
1 egg, beaten
6 T. plain yogurt
2 oz. hard cheese, freshly grated (such as Parmesan)
Preheat oven to 450 degrees F. Sift the flour into a bowl. In a saucepan, combine the oil and salt with 3 fl. oz. water and bring to a boil. Slowly pour onto the tapioca, stirring it to a stiff dough with a wooden spoon. When the dough has cooled slightly, stir in the egg, then the yogurt and finally the cheese.
Grease your hands, then form the dough into 12 balls. Arrange them on a non-stick baking sheet. Put into the oven and immediately reduce the temperature to 350 degrees F. Bake for 25-30 minutes. Test for doneness using a cake tester. If it comes out clean, they are done. Cool on a wire rack.