BOM PETISCO “ALHADA COM FAROFA” (WITH GARLIC AND MANIOC FLOUR)
INGREDIENTS
3 x 200 g Bom Petisco tuna
200 g diced potatoes
150 g unpeeled head of garlic
1 bay leaf
1 l water
150 g traditional sea salt
1 tbsp. chopped chives
Dressing
2 dl extra virgin olive oil
0,5 dl cooking water
0,8 cl white wine vinegar
All the cooked garlic peeled
“Farofa”
250 g manioc flour
0,5 dl extra virgin olive oil
Fleur de sel q.b.
INSTRUCTIONS
Simmer the potatoes and the garlic with the bay leaf and a little salt, until potatoes and garlic are cooked. Remove from the stove and reserve some cooking water.
Take the cooked potatoes and garlic to the blender with vinegar, olive oil and cooking water, until a homogeneous mixture is obtained.
To make the “farofa”, wrap the flour with the olive oil in a bowl and season with fleur de sel. Place the flour on a tray and toast it in an oven heated to 180ºC, until it turns golden-brown.
When serving, arrange the flaked tuna on the plate, sprinkle with the sauce, garnish with the flour and perfume with chives.
Did you know that
“Alho em camisa”: it is the whole unpeeled garlic cloves.
“Farofa”: a unique dish of toasted manioc or corn flour, generally with fried eggs and chopped onions.
