Linguica Crumb Recipe

Name: Linguica Crumb Recipe
Yield: 20
Ingredients: 2 tablespoons of olive oil; 4 cloves of garlic, minced; 2 large onions, cut into thin slices; 12 oz of linguiça sausage, sliced; 12 oz of pork linguiça, peeled and crumbled; 6 oz of cooked ham, diced; 1 kg of ripe tomato, pureed; 5 1/2 cups of yellow cornmeal; 1 1/2 cups of toasted cassava flour; 1 cup of butter (8 oz); 1 cup of chopped fresh parsley; 1 cup of green olives, pitted and sliced

1
2 tablespoons of olive oil
2
4 cloves of garlic, minced
3
2 large onions, cut into thin slices
4
12 oz of linguiça sausage, sliced
5
12 oz of pork linguiça, peeled and crumbled
6
6 oz of cooked ham, diced
7
1 kg of ripe tomato, pureed
8
5 1/2 cups of yellow cornmeal
9
1 1/2 cups of toasted cassava flour
10
1 cup of butter (8 oz)
11
1 cup of chopped fresh parsley
12
1 cup of green olives, pitted and sliced

Ingredients

1
2 tablespoons of olive oil
2
4 cloves of garlic, minced
3
2 large onions, cut into thin slices
4
12 oz of linguiça sausage, sliced
5
12 oz of pork linguiça, peeled and crumbled
6
6 oz of cooked ham, diced
7
1 kg of ripe tomato, pureed
8
5 1/2 cups of yellow cornmeal
9
1 1/2 cups of toasted cassava flour
10
1 cup of butter (8 oz)
11
1 cup of chopped fresh parsley
12
1 cup of green olives, pitted and sliced

Directions

1
In a pan, add the olive oil and sauté the garlic and onions until lightly golden
2
Add the linguiças and ham, cooking over low heat until they're nicely browned
3
Add the tomato puree and cook with the pan covered until the linguiças are tender
4
Add the cornmeal and cassava flour, stirring well with a wooden spoon
5
Add the butter and continue stirring until the farofa is crispy
6
Finally, add the parsley and olives
7
Serve hot
8
Serves 20 portions.