Ingredients
900 g | whole milk |
300 g | small tapioca pearls |
100 g | Pecorino Romano, grated fine, plus extra for serving |
15 g | pepper |
Kosher salt | |
50 g | tapioca starch, plus extra as needed |
880 g | vegetable oil |
1 quart whole milk |
2 cups small tapioca pearls |
3½ ounces Pecorino Romano, grated fine (1¾ cups), plus extra for serving |
5 teaspoons pepper |
Kosher salt |
½ cup tapioca starch, plus extra as needed |
1 quart vegetable oil |
Essential Equipment
Instructions
- 900 g whole milk
- 300 g small tapioca pearls
- 100 g Pecorino Romano cheese, grated fine
- 15 g pepper
- Kosher salt
- 50 g tapioca starch, plus extra as needed
- 880 g vegetable oil
- Kosher salt
- Finely grated Pecorino Romano cheese
Instructions
- 1 quart whole milk
- 2 cups small tapioca pearls
- 3½ ounces Pecorino Romano cheese, grated fine (1¾ cups)
- 5 teaspoons pepper
- Kosher salt
- ½ cup tapioca starch, plus extra as needed
- 1 quart vegetable oil
- Kosher salt
- Finely grated Pecorino Romano cheese