Green Pearl Tapioca

By Diana


     This is probably one of the most beautiful dishes I have ever cooked so far. When I made it I couldn’t help starring at the dish, just embellished by it. The thing looked like jewelry! It is unbelievable easy to make and tastes simply delicious. I have to say that this is a modified recipe from Ladurée Savory Recipes Book (the first one I have tried). The dish is perfect for a light meal in itself or as an entrance or side dish. We ate it on the side with chicken breast and a salad. Tapioca is an ingredient I definitely will be using again in this blog. I hope you love it as I did!

© Diana Chaccour

Ingredients

Serves 2-4 (depending on your imagination)

150 gr small pearl tapioca (found in big supermarkets)

25gr parsley finely chopped

25 gr basil finely chopped

25gr green pepper finely chopped into squares

50 gr courgette finely chopped into squares

1 tsp lemon zest (save a little bit for decoration)

Salt in flakes

Ground Pepper

Olive oil

For the vegetables and herbs stock

1 onion

25gr parsley

1 stalk celery

25 gr courgette

750ml water

Salt

Preparation method

For the vegetable broth: chop the vegetables and herbs stock ingredients (onion, parsley, celery and courgette) using a food processor or.  Add to a saucepan and incorporate the water. Season it with salt. Bring to a boil and simmer for 15 minutes. Strain the broth, saving the liquid and incorporating it into a saucepan again. Discard the chopped vegetables and herbs.

Bring the strained broth to boil and add the tapioca. The tapioca cooks easily, but be careful, you have to stir it constantly with a spoon otherwise it will form a sticky jelly ball, not very pleasant. The tapioca will be cooked in 5 minutes time. When it’s cooked it will look transparent on the surface and white and crunchy in the middle. Once you reach this point, strain the tapioca using a wire strainer. 

© Diana Chaccour

Finally, add the tapioca to a bowl and combine it with the finely chopped herbs and vegetables. Include the lemon zest. Season with olive oil, salt flakes and freshly ground pepper.

              

© Diana Chaccour

Serve preferable in translucent glasses and decorate with lemon zest or parsley leaves. 

Enjoy and let us know if you did!

© Diana Chaccour

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