Gastronomixs

Tapioca pearls in tomato broth

The tapioca pearls look like tomato seeds but you can give them whatever flavours you like. In this case, we add a tomato flavour.

Makes 500g.

Tapioca pearls in tomato broth

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Ingredients

1250

g

tomatoes

100

g

celery

2

cloves

garlic

100

g

shallot

15

g

basil

10

g

coriander

5

g

black pepper

15

g

salt

100

g

fine tapioca pearls

800

ml

water

As needed:

 

salt

As needed:

 

Japanese soy sauce

Preparation method

  • Blend together the tomatoes, celery, garlic, shallots, basil, coriander, black pepper, and salt in a blender to form a pulp.
  • Place the pulp in a fine-meshed passing cloth on top of a sieve.
  • Set aside, weighed down, for at least 24 hours so that the liquid is collected.
  • Put the tapioca pearls in a pan with 800ml of water and 300ml of the clear tomato juice.
  • Partly cook the tapioca pearls in around fifteen minutes so that a white core is just about visible.
  • Strain off the tapioca pearls with a sieve and immediately place them in a container with 500ml of cold clear tomato juice.
  • Season to taste with salt and Japanese soy sauce.
  • Set aside in the refrigerator for at least twelve hours.

Serving suggestions

  • Perfect with corvina, lovage, and jalapeño.
  • Combines well with physalis, coriander, and celery.
  • Delicious when served with lamb accompanied by aubergine and basil.

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