Florets
2 cups of milk
1/4 cup of wheat flour
3 tablespoons of unsalted butter
2 tablespoons of vinegar
1/2 tablespoon of alcaravia
1/2 teaspoon of paprika sauce
1 medium onion, finely chopped
600g of florets
Topping
1/4 cup of butter
2 tablespoons of oregano
8 crushed crackers
2 cloves of garlic, minced
Florets
2 cups of milk
1/4 cup of wheat flour
3 tablespoons of unsalted butter
2 tablespoons of vinegar
1/2 tablespoon of alcaravia
1/2 teaspoon of paprika sauce
1 medium onion, finely chopped
600g of florets
Topping
1/4 cup of butter
2 tablespoons of oregano
8 crushed crackers
2 cloves of garlic, minced
Cook the florets with 1 tablespoon of vinegar until tender
Drain and reserve
In a pan, sauté the onion in butter for 1 minute, stirring
Add the flour and stir until golden brown
Join the alcaravia, paprika sauce, and milk
Stir and let thicken. Reserve
Topping
In a skillet, sauté the garlic in butter for 2 minutes, until golden brown
Add the oregano and mix well
Remove from heat, add the crackers and mix to form the farofa
Assembly
In a dish, place the florets and bathe with the remaining vinegar
Cover with the reserved sauce and spread the farofa on top
Serve immediately.
