Farofa leeks and bacon: quick and super crunchy recipe

Farofa leeks and bacon: quick and super crunchy recipe, ideal as a side dish for meats, poultry and grills

Super crispy bacon crumble with leeks and fresh herbs. Practical and delicious recipe, ideal as a side dish for meat, poultry and grilled meats.

Recipe for 4 people.

Classic (no restrictions), Gluten Free, Gluten Free and Lactose Free, Lactose Free

Preparation: 00:30

Interval: 00:00

TOOLS

1 pan(es), 1 cutting board(s), 1 spatula(s)

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Farofa ingredients with bacon and leeks – Sauteed base:

– 2 tablespoons bottled butter (or olive oil)

– thyme to taste (twig)

– fresh rosemary to taste (sprig)

– 100 g of bacon diced or striped

– 1 red onion cut into thin crescents

– 1 leek(s), cut into thin slices

– 2 small cloves of garlic, chopped

– 1 unit of finger-de-moça pepper, seedless, chopped

– salt to taste

– pepper to taste ^THE

Flour ingredients:

– 1/2 cup(s) biju corn flour (or flaked corn flour)

– 4 tablespoons of cassava flour

Ingredients TO COMPLETE:

– dried oregano to taste
^THE

PREPARATION:

1. Separate the utensils and ingredients for the recipe.
2. Cut the onion, leek stem, bacon and garlic clove as specified in the ingredient list.
3. Separate the flour and herb sprigs to make preparation easier.
4. Clean and dry the fresh herbs (rosemary and thyme).

PREPARATION:

Braised meat for Farofa:

1. Heat the pan over medium heat.
2. Add the butter (or olive oil) and the rosemary and thyme sprigs. Sauté quickly to release the flavors, about 1 minute.
3. Add the bacon to the pan and brown it lightly, stirring to make it uniform.
4. Add the red onion, leek and chopped garlic clove.
5. Add the chopped chili pepper(s).
6. Saute over medium heat, stirring occasionally, until the onion and leek are softened and lightly browned, about 4 minutes.
7. Season with salt and black pepper. Mix well.

Incorporate the flours:

1. Reduce the heat and add together the cassava flour and biju corn flour.
2. Stir so that the flour absorbs the flavor of the stew and becomes lightly toasted, about 2 minutes.
3. Remove the rosemary and thyme sprigs before transferring the farofa to a serving dish.
4. Finish with a pinch of dried oregano for a special touch.

FINALIZATION AND ASSEMBLY:

1. This recipe is best served the same day it is prepared.
2. Serve to farofa bacon and leeks as an accompaniment to roasts, poultry or barbecues.
3. If you have any leftover portions, store them in an airtight container for up to 2 days at room temperature.
4. Tip: Reheat over low heat before serving again. It is also excellent at room temperature.

a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.