Chef’s note: Take ¾ cup of dried tapioca and cook in salted boiling water to yield 1 cup cooked.

Ingredient: Chef’s note: Take ¾ cup of dried tapioca and cook in salted boiling water to yield 1 cup cooked.

Recipe courtesy of Joseph Leonardi, CMC, AAC, Director of Culinary Operations with The Country Club (Chestnut Hill, Mass.)....