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Tapioca ball with cheese and apricot coulis by chef Pedro de Artagão
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
6 servings
Pedro de
@partagao- Ingredients
- Recipe
- Curd cheese200 g
- Standard Minas cheese200 g
- Parmesan cheese200 g
- Fresh cream300 ml
- Whole milk200 ml
- Tapioca flour300 g
- Apricot Jam200 g
- Peeled Ginger30 g
- Pear Orange Juice100 ml
- Assorted mini lettuces200 g
- Chili pepper, seeded and chopped1 unit(s)
- Olive oil to taste
- lemon to taste
- Chopped red onion30 g
- In a large saucepan, combine the cream and milk and bring to a boil. When boiling, add the three types of grated cheese. When the cheeses melt, add 200g of tapioca and stir constantly. The right point is when the mixture is ungluing from the bottom of the pan. Remove from heat and transfer the dough to a tray. Let cool.
- When cooled, make balls with the dough of 30 g each. Bread in the remaining 100g of tapioca. Place the balls in the fridge for approximately 1 hour, so that they are very firm.
- Fry the balls by immersion in hot oil until golden. Dry with a paper towel.
- Apricot Coulis: Blend the jam, ginger and orange in a blender for 1 min on full power until smooth. Reserve.
- Salad: pick the various mini lettuces; Make a vinaigrette with the pepper, red onion, olive oil and lemon, salt and black pepper. season the leaves
- Serve as in the photo
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