America's Test Kitchen PBS Prime
Source: America's Test Kitchen PBS Prime
1. Using the paddle, mix for a couple of seconds, MIX the dry ingredients.
2. While mixer is still on Low, ADD the hot milk..Let mixer go 2-3 mins. til all the tapioca is hydrated.
3. ADD 2 large eggs & keep mixing on Low & the dough begins to stick to the sides of the bowl. Mix an add't 8 mins. til the dough
looks shiny like frosting.
4. ADD 3 1/2 oz. of finely grated Parmesan cheese and 3 1/2 oz. of Pecorino Romano cheese. Incorporate into the dough for
30-60 seconds. Dough will be very sticky. Press tightly into bowl; COVER with saran wrap & refrigerate for about 2 hrs.
5. Shape into 8 balls & place on a cookie sheet using parchment paper; use 2 cookie sheets for insulation so they don't burn.
(Can also use muffin tins.). Brush with 1 large egg & 1 tsp. water & 1/4 tsp. Kosher salt to glaze;
6. Heat oven to 450* dto build up steam then Lower the temp to 375* for 40 mins. Half way thru, turn pan around.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (97g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 533 | ||
Calories from Fat: 528 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 58.7g | 78 % | |
Saturated Fat 9.1g | 46 % | |
Monounsaturated Fat 16.4g | ||
Polyunsanturated Fat 29.9g | ||
Cholesterol 111.6mg | 34 % | |
Sodium 340.3mg | 12 % | |
Potassium 38.1mg | 1 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.3g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 533
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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