Flour
1/3 cup of all-purpose flour
1/4 cup of butter
1/2 teaspoon of salt
500g of tapioca
1 egg
Filling
1 cup of grated Minas cheese
1/2 cup of water
1/4 cup of black grape juice
2 tablespoons of olive oil
25g of dried mushroom, washed, blanched, and chopped
1 medium onion, finely chopped
Sauce
1/2 cup of olive oil
2 tablespoons of chopped parsley
6 ripe tomatoes, peeled and seeded, chopped
2 cloves of garlic, minced
Salt to taste
Flour
1/3 cup of all-purpose flour
1/4 cup of butter
1/2 teaspoon of salt
500g of tapioca
1 egg
Filling
1 cup of grated Minas cheese
1/2 cup of water
1/4 cup of black grape juice
2 tablespoons of olive oil
25g of dried mushroom, washed, blanched, and chopped
1 medium onion, finely chopped
Sauce
1/2 cup of olive oil
2 tablespoons of chopped parsley
6 ripe tomatoes, peeled and seeded, chopped
2 cloves of garlic, minced
Salt to taste
Tapioca Flour
Pulp the tapioca
Cook in water with a little salt until tender
Drain and puree
In a bowl, combine the tapioca pulp, butter, egg, flour, and salt
Mix until a homogeneous mass is formed and reserve
Filling
Heat a pan with olive oil and sauté the onion for 3 minutes
Add the mushrooms and water
Cook for another 3 minutes or until the mushrooms are tender
Add the grape juice and remove from heat
Stir in the Minas cheese
Assembling
1
Butter your hands and take out a small portion of the tapioca dough
Find a ball shape, place it in the center, and fill with the filling
Close well and form a ball about 5 cm in diameter
2
Bring a large pot of water to a boil
Place the tapioca balls in and cook until they rise to the surface
Remove with a skimmer and place in a serving dish. Reserve
Sauce
Heat a pan with olive oil and garlic until golden brown
Add the parsley, tomatoes, and salt
Cook for 1 minute
Remove from heat and pour over the tapioca balls
Serve.
