Friday, December 10, 2010

RECIPE - Sausage Frittata (Fritada de Ovos com Linguiça)

As a bit of a break from things Maranhão-esque, here's a quick and easy recipe from the state of Rio Grande do Sul, in almost all ways the cultural opposite of Maranhão in Brazil's northeast. It's 2000 miles as the crow flies from São Luis, the capital of Maranhão, to Rio Grande do Sul's capital, Porto Alegre, but the two regions are worlds apart in almost every respect. They're as different as Boston and Las Vegas, or Quebec City and Calgary. So, for a change of pace, Flavors of Brazil offers up this go-to recipe for a quick and light main course that serves equally well for brunch or supper.
RECIPE - Sausage Frittata (Fritada de Ovos com Linguiça)
Serves 4

1 Tbsp. neutral vegetable oil
1 clove garlic, finely minced
1 12-inch length of cured sausage - kielbasa, chorizo, linguiça, andouille style
1 small onion, finely chopped
salt and black pepper to taste
6 large eggs
1 Tbsp. Italian parsley, finely chopped
1 Tbsp. green onion, green part only, finely chopped

Finely slice the sausage into thin rounds. Reserve.

In a large frying pan heat the oil, then add the chopped garlic and sausage and cook for about 10 minutes, or until the garlic and sausage slices begin to brown. Add the onion, cook for a few more minutes, until the onion is transparent but not browned.

In a mixing bowl beat the eggs lightly. Add this mixture to the frying pan containing the sausages. Lower the heat and cook, delicately mixing in the eggs. Continue until the eggs are cooked, but still moist.

Remove from heat, season to taste with salt and pepper, stir in the chopped parsley and green onion and serve immediately.

Translated and adapted from Cozinha Regional Brasileira by Abril Editora

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