1/2 kg of tapioca starch
Water
2 soup spoons of olive oil
1 medium onion, finely chopped
2 tomatoes, peeled and seeded, finely chopped
300 g of calabresa sausage, peeled and cut into small pieces
Salt to taste
1/2 kg of tapioca starch
Water
2 soup spoons of olive oil
1 medium onion, finely chopped
2 tomatoes, peeled and seeded, finely chopped
300 g of calabresa sausage, peeled and cut into small pieces
Salt to taste
1 In a large bowl, place the tapioca starch, gradually add water until it forms lumps, and pass through a fine-mesh sieve, pressing with your fingers or a spoon
2 Without stirring, place two to three soup spoons of the tapioca mixture into a medium-sized non-stick skillet
Spread gently until it completely covers the bottom of the skillet
3 In low heat, let it brown for two minutes and flip the tapioca, leaving it for another minute
4 In another skillet, heat the olive oil, brown the onion, add the tomato and sausage
Add salt and simmer for three minutes
Stuff the tapioca, fold it in half, and serve immediately.
