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Categories:Viewed: 27 - Published at: 7 years ago
Ingredients
- 3 tablespoons unsalted butter
- 1 small onion, very thinly sliced
- 1 large egg, beaten
- 1 1/2 cups manioc flour (see Note)
- 2 tablespoons finely chopped flat-leaf parsley
- Salt
Method
- Melt the butter in a large skillet.
- Add the onion and cook over low heat until softened, about 7 minutes.
- Stir in the egg and cook, stirring, until dry and crumbly, about 30 seconds.
- Add the manioc flour and cook over moderate heat, stirring occasionally, until lightly toasted, about 8 minutes.
- Stir in the parsley and season with salt.
- Serve with the feijoada.
