Cake Crust
1/3 cup all-purpose flour
1/4 cup butter, softened
1/2 teaspoons salt
500g tapioca
1 egg
Filling
1 cup grated Minas cheese
1/2 cup water
1/4 cup black raisins
2 tablespoons olive oil
25g dried mushroom, washed, blanched, and chopped
1 medium onion, chopped
Sauce
1/2 cup olive oil
2 tablespoons chopped parsley
6 ripe tomatoes, peeled, seeded, and chopped
2 cloves garlic, minced
Salt to taste
Cake Crust
1/3 cup all-purpose flour
1/4 cup butter, softened
1/2 teaspoons salt
500g tapioca
1 egg
Filling
1 cup grated Minas cheese
1/2 cup water
1/4 cup black raisins
2 tablespoons olive oil
25g dried mushroom, washed, blanched, and chopped
1 medium onion, chopped
Sauce
1/2 cup olive oil
2 tablespoons chopped parsley
6 ripe tomatoes, peeled, seeded, and chopped
2 cloves garlic, minced
Salt to taste
Cake Crust
Peel and chop the tapioca
Cook in water with a little salt until soft
Drain and blend in a blender or food processor
In a bowl, combine the blended tapioca, butter, egg, flour, and salt
Mix until smooth and reserve
Filling
Heat olive oil in a pan over medium heat
Sauté the onion for 3 minutes
Add the mushrooms and water and cook for an additional 3 minutes or until tender
Stir in black raisins, remove from heat, and add grated cheese
Assembly
Grease hands with olive oil and take out some of the cake mixture
Place a small amount of filling in the center
Close well and shape into a ball about 5 cm in diameter
Bring a large pot of water to a boil
Dunk the tapioca cakes and cook until they rise to the surface
Remove with a slotted spoon and place on a tray. Reserve
Sauce
Heat olive oil and garlic over medium heat
Mix in parsley, tomatoes, and salt
Cook for 1 minute
Remove from heat and pour over the tapioca cakes
Serve.
