Tapioca Bread

In a bowl, place the granular tapioca and add 300 ml of hot milk.

Mix well and let the tapioca hydrate and absorb all the milk for approximately 15 minutes.

While the tapioca is hydrating, beat two eggs in a separate bowl.

After resting, gently loosen the tapioca grains with a spatula.

Incorporate the beaten eggs, grated Parmesan cheese (50g), and salt (half a teaspoon) into the tapioca mixture.

Lightly grease a baking sheet with oil and shape portions of the dough with your hands into the desired size (like a mini French roll).

Arrange the shaped rolls on the greased baking sheet.

Bake in a preheated oven at 400º F for about 30 minutes, or until the tops are golden brown.