Pernil Accompaniment Farofa

Name: Pernil Accompaniment Farofa
Yield: 8
Ingredients: Warm milk; 250g yellow cornmeal moistened with warm milk; 1 large onion finely chopped; Mashed garlic with salt and black pepper; 2 tablespoons of chopped fresh parsley; 500g yellow cornmeal, moistened with warm milk; 250g prosciutto finely chopped; 1 cup of pitted prunes finely chopped; 250g almonds (weight without shell) finely chopped; 1/2 cup grated cheese; 2 cans of kidney beans; Green olives finely chopped; 1/2 cup raisins

1
Warm milk
2
250g yellow cornmeal moistened with warm milk
3
1 large onion finely chopped
4
Mashed garlic with salt and black pepper
5
2 tablespoons of chopped fresh parsley
6
500g yellow cornmeal, moistened with warm milk
7
250g prosciutto finely chopped
8
1 cup of pitted prunes finely chopped
9
250g almonds (weight without shell) finely chopped
10
1/2 cup grated cheese
11
2 cans of kidney beans
12
Green olives finely chopped
13
1/2 cup raisins

Ingredients

1
Warm milk
2
250g yellow cornmeal moistened with warm milk
3
1 large onion finely chopped
4
Mashed garlic with salt and black pepper
5
2 tablespoons of chopped fresh parsley
6
500g yellow cornmeal, moistened with warm milk
7
250g prosciutto finely chopped
8
1 cup of pitted prunes finely chopped
9
250g almonds (weight without shell) finely chopped
10
1/2 cup grated cheese
11
2 cans of kidney beans
12
Green olives finely chopped
13
1/2 cup raisins

Directions

1
In a medium pan, sauté the onion, garlic, and parsley in butter
2
Add all remaining ingredients and stir constantly in the pan, adding warm milk and more butter as needed, along with some of the fat from roasting the pernil
3
The farofa should have a pasty consistency
4
Prepare almost at the time of serving.

Make everyone crave it! Share now: