It's not every day that the supporting characters are the stars, but now is their time! After all, without the side dishes, the end-of-year celebrations wouldn't be as fun, so Mohamad brought 3 different options to hit the nail on the head. In the first part of the video, we show a recipe for farofa with Tuscan sausage that has a citrus touch. Then, a version of salpicão that uses dry curd, milk mayonnaise and ham. Lastly, a salad of leaves, figs and Parma ham. The cool thing is that all the recipes can be reproduced at any time of the year, of course, but they work really well in the summer. If you want more ideas for your end-of-year party, contact Sadia on WhatsApp! Just access it through the link: https://api.whatsapp.com/message/LIEH... FAROFA RECIPE 200g of Sadia Tuscan sausage Half an onion 1 clove of garlic 1 shot of cachaça 150g of butter (approximately) 200g of raw flaked cassava flour (approximately) 1 egg Chestnuts to taste Fresh seasonings to taste Sicilian lemon zest Remove the sausage casings, chop into smaller pieces and sauté with onion and garlic. Add the cachaça to flambé, the chopped chestnuts and butter little by little. Add the raw cassava flour, cook for a few seconds, make a space in the center of the pan and add the beaten egg seasoned with salt. Mix little by little and finish with the fresh seasonings and Sicilian lemon zest. SALPICÃO 1 onion 1 carrot 1 celery stalk Half a chopped green apple Pickled red onion to taste 50g of hydrated raisins 200g of Mini Sadia Tender 100g of dry curd 200g of milk mayonnaise Mustard to taste Fresh herbs (chives and dill) Zest and juice of 1 Sicilian lemon Potato sticks Sauté the onions, carrots and celery and set aside in another container. Mix the other ingredients, leave in the refrigerator and add the potato sticks when serving. SALAD 2 slices of grated stale bread 3 figs Leaves of your choice 50g of buffalo mozzarella 100g of Sadia Speciale Parma ham Brown the bread in a frying pan with olive oil and set aside. Grill the figs in a drizzle of olive oil and pomegranate molasses (or cane molasses with a little lemon juice), season with salt. SALAD DRESSING 1 tablespoon mustard 1 dash of olive oil Juice of 1 lemon Black pepper, salt and a pinch of sugar. Assemble the salad in layers and serve with the dressing on the side. Subscribe to the channel: https://bit.ly/3jhWfWD Social Media: Mohamad Hindi / mohindi / mohindi / mohindi / mohindi Contact: [email protected] Team: Production: Mohamad Hindi General Director: Rafael Ribas Executive Producer: Maryan Hindi Project Manager: William Inácio General Production and Gastronomic Production: Paula Fidelis Director of Photography: Bruno Fiorio Thumbmaker: Ana Clara Andrade Post Coordination: Ygor Oliveira Editors: Ana Clara Andrade, Ygor Oliveira Social media: Ana Julia Coimbra