GIBLETS AND DRIED FRUIT FAROFA

PREPARATION 45MIN

SERVES 4 SERVINGS

NIVEL EASY

INGREDIENTS

• 1/2 kg of giblets (heart, liver, gizzard to taste)

• 1 tablet of chicken stock

• 3 tablespoons chopped bacon

• 1 chopped onion

• 2 cups ready-made farofa or manioc flour

• 2 hard-boiled eggs

• olives

• chopped parsley and chives (to taste)

PREPARATION METHOD

Put the gizzards in the pressure cooker with 1 liter of water and the chicken stock. Cook (after pressure cooking) for 10 minutes. Turn off the heat, remove the pressure and add the heart, cook (after pressure) for 5 minutes. Turn off the heat, take off the pressure and add the liver, cook without pressure for 10 minutes. Set aside. In another pan, add a little oil or olive oil and brown the bacon. Add the chopped onion and fry a little more. Chop up the cooked giblets and add them to the pan with the bacon and onion. Add the manioc flour. Add the chopped eggs, olives, parsley and chives. If you prefer a wetter farofa, add as much of the chicken stock from the pan as you need until it reaches the desired consistency. Add pepper if you like.


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