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Tapioca pearls in red wine is the emblematic recipe of “tapioca pearls”, a relatively recent food ingredient created by German immigrants with tiny cassava pearls cooked in the wine made by Italian immigrants. “Sagu de vinho tinto” is a good example of cultural integration.
Once cooked the tapioca pearls become clear, almost transparent, the texture is gelatinous and has no taste at all. The tapioca pearls, also known as sweet caviar, can also be cooked with fruit juice (grape, orange, pineapple) or milk. The prunes are optional in this recipe (they tend to disintegrate), but are so tasty… For this recipe you must use Brazilian tapioca pearls.
• 150 g tapioca pearls
• 700 – 900 ml water
• 300 ml red wine
• 150 g sugar, approximately
• 3 dried cloves
• 1 cinnamon stick
• 15 pitted dried prunes, optional
1. In a thick bottomed saucepan bring the water to the boil with the “sagu”, the cinnamon and cloves. Reduce the heat and cook over low heat for 20 – 30 minutes, stirring occasionally, until almost all pearls become clear, almost transparent. Add more water, if necessary.
2. Add the wine, the sugar and cook until all the pearls are clear, almost trasparent. If you like, add prunes cut into small pieces. It takes about 15 minutes. Once cooled, it hardens a bit.
3. Discard the cinnamon and cloves.
4. Pour into a serving bowl or on individual dessert bowls and serve cold. You can serve “sagu” with pastry cream, English cream or eggnog.
5. Store in fridge.
Yield: 6 – 8 servings.
Posted on: 29 December 2011