Tapioca

in a bowl, soak the cassava starch for 2 hours. drain the water and place the starch on a white cloth. let it dry for 2 hours and then pass through a sieve. take an iron or non-stick frying pan over low heat, without greasing. keep the flame low. with a spoon, put a little pasta in the frying pan, smoothing it to be very soft, for about 3 minutes, or until the tapioca is ¿on¿. Repeat the operation until you finish the mass. stuff with romeo and juliet or with another stuffing of your choice (check below).

stuffing of romeu and julieta: made with 1/2 kg of fresh cheese and 200 g of homemade or ready creamy guava. with the tapioca still in the pan, place the slices of cheese and the guava on top. fold and serve hot.

coconut filling and condensed milk: made with 200 g of grated coconut and 200 g of condensed milk. spread the coconut over the finished tapioca and distribute the condensed milk on top. fold and serve hot.

plantain filling and rennet cheese: peel 4 plantains and cut them in half lengthwise. in a frying pan, heat 1 tablespoon of butter and fry the bananas. with 200 g of sliced ​​rennet cheese, 1/2 cup (tea) of sugar and 1 teaspoon of powdered cinnamon, fill the tapioca: place the cheese slices and the banana on top. sprinkle with sugar and cinnamon. fold and serve hot.