4 cups of milk
'1 tablespoon' of butter
1 kg of sun-dried meat
250g of grated mozzarella cheese
10 tapioca rings (see recipe beside)
4 onion rings
1 sprig of chopped scallion
To taste, salt
4 cups of milk
'1 tablespoon' of butter
1 kg of sun-dried meat
250g of grated mozzarella cheese
10 tapioca rings (see recipe beside)
4 onion rings
1 sprig of chopped scallion
To taste, salt
Step 1: In the evening, remove excess fat from the sun-dried meat and cut it into large cubes
Pickle in plenty of water, changing the liquid at least twice
Drain
Step 2: In a medium saucepan, place the sun-dried meat, cover with water, and let it simmer for 10 minutes
Drain and add milk
Cook for 30 minutes or until tender, then drain again and refrigerate to allow it to chill
Step 3: In a pan, sauté the onion in half of the butter until softened, then combine with the sun-dried meat
Remove from heat, add chopped scallion, salt, and mix well
Assembly:
Place one tapioca ring on each plate and fill with two tablespoons of cheese and a portion of sun-dried meat
Fold and serve.
