1/2 kg of tapioca starch
Water
2 tablespoons of olive oil
1 medium onion, chopped
2 tomatoes, peeled and seeded, chopped
300g of linguica sausage
Salt to taste
1/2 kg of tapioca starch
Water
2 tablespoons of olive oil
1 medium onion, chopped
2 tomatoes, peeled and seeded, chopped
300g of linguica sausage
Salt to taste
In a large bowl, gently place the tapioca starch, adding water gradually as it forms peaks, then pass through a fine-mesh sieve, pressing with your fingers or a spoon
Do not stir; place 2-3 tablespoons of the mixture onto a medium-sized non-stick skillet
Spread carefully to form a pancake
Over low heat, let it brown for 2 minutes and flip the tapioca, letting it cook for an additional minute
Filling:
In a separate pan, warm the olive oil, caramelize the onion, add the tomato and linguica, chopped into bite-sized pieces
Add salt and simmer for 3 minutes
Fill the tapioca, fold in half, and serve.
