Tapioca Bites with American Cheese and Pepperoni

Heat the whole milk in a saucepan over medium heat until it begins to simmer, being careful to avoid foaming over.

While the milk heats, process the pepperoni in a food processor until ground.

In a skillet, add a drizzle of fat and quickly sauté the ground pepperoni, just until heated and starting to crisp slightly, removing it before it darkens too much.

Turn off the heat under the simmering milk. In a large bowl, combine the coarse tapioca flour, American cheese sauce, fried pepperoni, salt, and shredded mozzarella, mixing all components very well.

Let the mixture rest for 15 to 20 minutes so the tapioca can fully absorb the liquid and transform into a homogeneous paste.

Grease a rectangular baking pan (GN pan) with a little fat, spreading it well with a cloth to remove excess, and pour in the mixture, leveling the top surface.

Cover the mixture with plastic wrap, pressing it directly onto the surface to prevent a thick skin from forming.

Refrigerate the pan for a minimum of 3 to 4 hours, or until the mixture is completely chilled and firm enough to cut.

Unmold the chilled slab (if the pan is large, you may need to carefully loosen the edges) and cut into uniformly sized cubes.

Deep-fry the bites in a fryer or immersion oil for approximately 2.5 to 3 minutes, until golden brown and cooked through.

Serve the golden bites arranged on a plate, finishing with a drizzle of American cheese sauce over the top.