A dead-simple, gluten-free, cheesy bite that’ll be the hit of your next party.
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30 Comments
A peppery dessert
!!! Love Dan!
Guys, I love you, but this is a Brazilian dish created by Chef Rodrigo Oliveira from Mocoto Restaurant. The name of the dish is Dadinho de Tapioca, or Tapioca Little Dices in English. It’s a review from ancestral tapioca cake from northeast of Brazil. We make it with Meia Cura cheese and raw milk.
Gluten free, naturally!
If you don't want to see the specks of black pepper, use white pepper instead. Or, you can go 50-50.
AVO oil spray no vegetable oil.
Has anyone on a first taste, say "ewwww this tastes bad!????
Grandma called cooked Tapioca pearls "frog eyes"!
Not Bridget calling Dan out for not clarifying what type of oil 😂
Would a swipe of another oil over the bottom of the pan work the same as the veggie oil spray?
Can't wait to make these for my wife w/celiac!! More gluten free recipes!
What in the fusion cuisine is going on here? It looks delicious!
My next party I will make some and bring them I know they will be a blast at the party thanks Dan they will love them
Yay Dan!!!
7:25 Im sorry but that cross section makes my skin crawl
While I love Dan and Bridget, those tapioca is simply not cooked through.
Does anyone have suggestions for a different flavor profile? I would like to make for the family bit they don't deal with pepper, yeah even black pepper.
I thought I was going to watch Dan make fancy Rice Krispies squares, my favorite treat. 😂 Not disappointed though! These sound delicious.
Dan💙
More gluten-free recipes, please!
Why are you calling this caccio e pepe at all though
Very good. Since it's gluten-free, I need to get my MDR of gluten from another recipe.
More low carb, pleez. 😊
The cooking spray – not all of them are gluten-free. As a celiac parent of celiac kids, I read every label. Some sprays are fine, others contain wheat flour (Pam, I am looking at you). Gotta read the labels. I do love the recipe; thanks for this video.
Why yes, that did end abruptly! The last 70 seconds:
Dan: You've got the milk and the cheese, and that spice helps kind of clear things out. And Pecorino is just so funky and salty. It's a really nice combination.
Bridget: It's gorgeous.
D: I love tapioca for the stretch and the pull that we talked about there. It has really nice resiliency and chew to it. So if you like that, this is — you're not gonna want to make any other croquette.
B: Mnh-mnh! I like that.
D: Mmm.
B: And I love these.
D: Well, that's good 'cause we have — we have a party's worth.
B: We've got some work to do.
D: We do.
B: But before we get down to that — Thank you, Dan…
D: Welcome.
B: …we're gonna tell these people how to make cacio e pepe bites. Simmer tapioca pearls until they are just translucent. Fold in lots of Pecorino and pepper and coat the cubes with a little tapioca starch before frying. From "America's Test Kitchen," there's a new croquette in town, and it's crispy cacio e pepe bites. You can get this great recipe and all the recipes from this season, along with product reviews and select episodes, and those are all on our website, americastestkitchen.com/tv.
B: Now, what other kind of Roman dish can we turn into croquettes?
(Thanks, PBS)
Interesting recipe.
In India we have the Potato and Tapioca croquettes with peanuts.Known as "Sabudana vada". Super delicious and crispy snack typically eaten during religious fasts.
Tapioca is called Sabudana in Hindi. language.
Has anyone made this? It looks disgusting and dry, but I have so many tapioca pearls in my cupboard and would love to clear them out.
What kind of sauce pan is that? It looks aluminum exterior stainless lined.
Yeah that looks like you are eating little bug eggs.
the only thing that looks better than the bites in this video is Dan… omg what a hunk