Crispy Cacio e Pepe Bites
By Sasha MarxPublished on October 24, 2016
Yield
Serves 8 to 10 (Makes forty-nine croquettes)
Ingredients
Before You Begin
Tapioca pearls are the same pearls used for tapioca pudding. Do not use minute tapioca. This recipe is heavy on black pepper—if you generally prefer less pepper, reduce to 1 tablespoon. Cornstarch or all-purpose flour (if you aren’t concerned with keeping these gluten-free) may be substituted for the tapioca starch.
In step 1, constant stirring guarantees that the tapioca pearls do not stick to the bottom of the saucepan. The mixture will become more difficult to stir the longer it cooks. Don’t be alarmed. Keep calm and stir on.
Instructions
- Grease 8-inch square baking pan with vegetable oil spray. Bring milk to boil in large saucepan over medium-high heat. Add tapioca pearls and cook, stirring occasionally, until milk returns to boil, 30 to 60 seconds. Reduce heat to medium and simmer, stirring constantly, until tapioca plumps and exterior turns translucent (very center will remain white) and mixture is thickened, 6 to 8 minutes.
- Off heat, fold in Pecorino, pepper, and 2 ½ teaspoons salt. Working quickly, using rubber spatula, transfer tapioca mixture to prepared pan and spread into even layer. Let cool 20 minutes. Cover and refrigerate until firm, at least 2 hours or up to 24 hours.
- Place ½ cup tapioca starch in shallow dish; lightly dust cutting board with extra tapioca starch. Invert tapioca square onto cutting board. Cut tapioca into 49 squares (7 rows by 7 rows), wiping knife with damp dish towel as needed to prevent sticking. Roll cubes in tapioca starch, shaking off excess, and transfer to baking sheet. (Cut, dusted cubes can be refrigerated in airtight container for up to 3 days.)
- Heat oil in large saucepan over high heat to 375 degrees F/190 degrees C. Add one-third of cubes and fry, stirring frequently, until golden brown, 2 to 4 minutes, adjusting heat as necessary to maintain oil between 350 and 375 degrees F/177 and 190 degrees C. Transfer to paper towel–lined baking sheet or plate and blot to remove excess oil; season lightly with salt. Repeat with remaining cubes in two batches. Transfer croquettes to serving platter, dust generously with Pecorino, and serve.
Yield
Serves 8 to 10 (Makes forty-nine croquettes)Ingredients
Ingredients
Ingredients
Why This Recipe Works
We picked up the technique for these fried squares of tapioca deliciousness from John and Beverly Clark at Parachute Restaurant in Chicago. At the restaurant they were served as a snack: four bites of Pecorino-heavy fried tapioca, dusted in nori powder. They're cheesy and gooey like good arancini (Italian fried rice balls, often filled with mozzarella cheese) but the tapioca creates a lighter, stretchier texture that’s seriously addicting. These are a nod to the classic Roman dish, cacio e pepe. We upped the amount of Pecorino in the recipe and folded in a lot of black pepper. The result, which we dubbed tapiocacio e pepe, is a dead-simple, gluten-free, cheesy bite that’ll be the hit of your next game-day party.
Before You Begin
Tapioca pearls are the same pearls used for tapioca pudding. Do not use minute tapioca. This recipe is heavy on black pepper—if you generally prefer less pepper, reduce to 1 tablespoon. Cornstarch or all-purpose flour (if you aren’t concerned with keeping these gluten-free) may be substituted for the tapioca starch.
In step 1, constant stirring guarantees that the tapioca pearls do not stick to the bottom of the saucepan. The mixture will become more difficult to stir the longer it cooks. Don’t be alarmed. Keep calm and stir on.
Instructions
- Grease 8-inch square baking pan with vegetable oil spray. Bring milk to boil in large saucepan over medium-high heat. Add tapioca pearls and cook, stirring occasionally, until milk returns to boil, 30 to 60 seconds. Reduce heat to medium and simmer, stirring constantly, until tapioca plumps and exterior turns translucent (very center will remain white) and mixture is thickened, 6 to 8 minutes.
- Off heat, fold in Pecorino, pepper, and 2 ½ teaspoons salt. Working quickly, using rubber spatula, transfer tapioca mixture to prepared pan and spread into even layer. Let cool 20 minutes. Cover and refrigerate until firm, at least 2 hours or up to 24 hours.
- Place ½ cup tapioca starch in shallow dish; lightly dust cutting board with extra tapioca starch. Invert tapioca square onto cutting board. Cut tapioca into 49 squares (7 rows by 7 rows), wiping knife with damp dish towel as needed to prevent sticking. Roll cubes in tapioca starch, shaking off excess, and transfer to baking sheet. (Cut, dusted cubes can be refrigerated in airtight container for up to 3 days.)
- Heat oil in large saucepan over high heat to 375 degrees F/190 degrees C. Add one-third of cubes and fry, stirring frequently, until golden brown, 2 to 4 minutes, adjusting heat as necessary to maintain oil between 350 and 375 degrees F/177 and 190 degrees C. Transfer to paper towel–lined baking sheet or plate and blot to remove excess oil; season lightly with salt. Repeat with remaining cubes in two batches. Transfer croquettes to serving platter, dust generously with Pecorino, and serve.
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