Maintaining a healthy diet doesn’t have to be a challenge. With the right recipes and ingredients, eating well will be easier than you think. That green tapioca with ricotta cream and dried tomatoes that’s proof!
In addition to the beautiful colors of the recipe, this is a nutrient-rich meal. Whether for a lighter dinner or an afternoon snack, this tapioca is perfect. Plus, these quantities make up to 4 servings that will satisfy your whole family!
Check out step by step below:
Green tapioca with ricotta cream
Time: 1 hour
Performance: 4 servings
Difficulty: easy
Ingredients:
- Water for cooking
- 3 cups sweet cassava starch
Filling
- 500 g of crushed ricotta
- 1 cup warm milk
- 1 cup chopped sun-dried tomatoes
Preparation method:
- For the filling, put the ricotta in the blender and add the milk, little at a time, without stopping whisking, until a smooth and consistent cream is formed.
- Remove from blender, mix with sun-dried tomatoes and salt and set aside.
- Cook the spinach in boiling water for 3 minutes.
- Drain and use the spinach in another preparation. Save the cooking water.
- In a bowl, place the cassava starch and gradually add about 1/2 cup (tea) of the spinach cooking water until it forms a firm paste when pressed.
- If necessary, use more cooking water. Pass through a sieve.
- Place 4 tablespoons of dough in a medium non-stick pan and press lightly with the spoon.
- Place over medium heat, leave for 3 minutes and stir for another 3 minutes.
- Spread 1/4 of the filling over the tapioca and fold it in half.
- Repeat the process with the rest of the mixture, making 3 more tapiocas. Serve then.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
