1/2 pineapple, peeled and cut into chunks
100 g of diced bacon
500 g of cornmeal
250 g of all-purpose flour
1 1/2 tablespoons of unsalted butter
Salt, chopped fresh parsley, and black pepper to taste
1/2 pineapple, peeled and cut into chunks
100 g of diced bacon
500 g of cornmeal
250 g of all-purpose flour
1 1/2 tablespoons of unsalted butter
Salt, chopped fresh parsley, and black pepper to taste
Fry the bacon in its own fat and reserve
In the same pan, melt the butter and caramelize the pineapples
Remove the fruit and reserve
Mix together the cornmeal and all-purpose flour and add it to the same pan
Bring to low heat and stir until the farofa starts to toast
Return the bacon and pineapple to the pan, stir, and check the moisture of the farofa
If necessary, add more butter
Season with salt, black pepper, and chopped parsley
Serve dusted with parsley.
