1 pound of cupim (approximately 1 kg)
1 cup of white wine
2 cloves of garlic, minced
1 medium onion, chopped
Salt to taste
150g of chorizo calabresa, sliced
2 small carrots, peeled and sliced
8 green olives, pitted
Farofa
3 tablespoons of butter
1 medium onion, finely chopped
2 cloves of garlic, minced
1 tomato, seeded and diced
1 1/2 cups of toasted cassava flour
Salt and black pepper to taste
1 tablespoon of chopped fresh parsley
1 pound of cupim (approximately 1 kg)
1 cup of white wine
2 cloves of garlic, minced
1 medium onion, chopped
Salt to taste
150g of chorizo calabresa, sliced
2 small carrots, peeled and sliced
8 green olives, pitted
Farofa
3 tablespoons of butter
1 medium onion, finely chopped
2 cloves of garlic, minced
1 tomato, seeded and diced
1 1/2 cups of toasted cassava flour
Salt and black pepper to taste
1 tablespoon of chopped fresh parsley
In a large baking dish, place the cupim and season with wine, garlic, onion, and salt
Cover with plastic wrap and refrigerate for 12 hours
Remove the cupim from the marinade and make several small holes with a long, thin knife
Insert slices of chorizo calabresa, carrot, and olives into the holes
Place the cupim in a roasting pan and cover with aluminum foil
Preheat oven to 200°C and roast for 45 minutes
Remove the foil and let it cook for an additional 20 minutes or until golden brown
Farofa
In a skillet, melt butter, sauté onion, garlic, and tomato
Mix in cassava flour, season with salt, black pepper, and parsley
Serve with the cupim.
