Cheese sandwich with tapiocca
Cheese Sandwich with Tapioca, is a variation of the classic pao de queljo with Poviglio azedo. Both recipes are for gluten intolerant but for different tastes.
*Il parmigiano appare due volte nella ricetta perché va nell’impasto e successivamente le palline vengono passate anche nel formaggio prima della cottura al forno.
But in the future it will be clear.
* Granulated tapioca is NOT the tapioca flour used to make piadina in a pan, it is a granulated variant used for desserts, creams and puddings, you can find it in large supermarkets or in Indians or geldings you will normally find this brand TAPIOCA YOKY, you can find it also on this website: www.brigman.it.
- Servings: 8
- Preparazione: 30 min. – Cottura: 30 min.
- Ready in: 60 min.
Ingredients
- cup of milk (360 ml)
- Oil (30 ml)
- Salt to taste
- granulated tapioca (150 g)
- 1 egg
- grated parmesan (50 g)
- sweet poviglio (60 g)
- grated parmesan (100 g)
Method
Step 1
Bring a pan over medium heat with milk, oil and salt to taste and stir to a boil. Reserve.
Step 2
In another pan mix granulated tapioca and the milk boiled previously and let it cool. Mix every 5 minutes beat with the whisk to help thicken faster.
Step 3
After the mixture cools us, and it will become a kind of gum, add 1 egg, grated Parmesan cheese and sweet poviglio and mix well.
Step 4
With your hands, take small portions of dough, make small balls and then cover it with grated Parmesan.
Step 5
Put the balls in a buttered pan and bake in a medium preheated oven at 180 ° C for +/- 30 minutes or until golden brown. Remove from the oven and serve chilled.