Pine Nut Farofa

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The pinion, the seed of the araucaria, is one of the most emblematic ingredients in southern Brazilian cuisine. During the fall and winter, it appears in several typical recipes, from the simplest to the most elaborate. One of the most delicious and creative ways to enjoy this delicacy is in Pine Nut Farofa, a rustic, crunchy and surprisingly tasty side dish.

This recipe combines the almond flavor of pine nuts with the buttery texture of farofa, resulting in a dish that goes well with roast meats, barbecues, or even served alone, as a delicious appetizer.

Ingredients

• 2 cups (tea) of cooked and chopped pine nuts
• 2 tablespoons butter or oil
• 1 medium onion, chopped
• 2 chopped garlic cloves
• 1/2 cup (tea) of chopped bacon (optional)
• 1 small grated carrot (optional, adds color and texture)
• 2 cups (tea) of cassava flour (or corn flour, if you prefer)
• Salt and pepper to taste.
• Parsley, chopped, to the end

Preparation:

1. In a large saucepan, heat the butter and brown the bacon, if using.
2. Add the onion and sauté until translucent. Add the garlic and stir for another minute.
3. Add the chopped pine nuts (already cooked and peeled) and sauté well. If you want, you can lightly toast the pine nuts to intensify the flavor.
4. Add the grated carrot (optional) and stir until wilted.
5. Add the flour little by little, stirring constantly until golden and loose.
6. Season with salt, pepper and finish with chopped chives.
7. Serve warm as a side dish or as a main dish for a heartier snack.

Flavor Tips

• For a special touch, add a pinch of turmeric or smoked paprika.
• If you want a moister farofa, add a little vegetable or meat broth at the end of preparation.
• You can replace the bacon with chopped calabresa sausage or sautéed mushrooms for a vegetarian version.

A Southern Classic, A Winter Touch

To Pine Nut Farofa It's one of those recipes that surprises: it has texture, history, and flavor. Perfect to accompany roasts, ribs cooked on the ground fire or even a different feijoada. And the best part: it's a delicious way to celebrate the culture and ingredients of our deep Brazil.