• 250g sweet tapioca starch
• 150g milk
• 55g neutral oil
• 100g minas cheese or very firm, low moisture mozzarella like Galbani Extra
• 50g parmesan or pecorino salata
• One egg
• A little salt
• White pepper

Put the tapioca, salt and white pepper in a big bowl. In a small pan, combine the milk and neutral oil. Gently bring to a boil, then immediately mix into the starch until a slightly wet dough forms and there’s no dry starch. Leave to cool for five minutes or so. Add the egg and mix thoroughly, so it’s all mixed through properly, then do the same with the cheeses. Put in the fridge to cool for at least 20 minutes.

Heat the oven to 200c. Line a baking tray with greaseproof paper and then, with wet hands, form small balls of dough and keep them a few cm apart. Bake, turning the oven down to 180c after five minutes, for a total of 14-15 minutes, until gold and puffed. Remove from the oven and allow to cool until just warm before eating.