Another alternative to Our Traditional Arepa is the parmesan arepa. What a particular way, in my opinion, to join Italy and Venezuela in the same arepa, enriching the dough with grated parmesan cheese. Whether is fried or grilled, we will feel a distinctive crunch and a more intense flavor, which can still be accompanied by different dips or fillings.
Ingredients
1 kg. of pre-cooked Corn Flour | |
250 gr. grated Parmesan cheese | |
1 ¼ lt. Water | |
1 pinch Salt | |
1 liter of Oil for frying |
Utensils
Bowl |
Containers |
Skillet |
Spoon |
Paper towels |
Preparation
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In a bowl pour the water and add salt. Once diluted incorporate precooked corn flour and with continuous movements knead until a homogeneous compound. Let stand for 3-5 minutes. The dough will harden a bit so you should rehydrate kneading vigorously to regain its soft and pliable texture.
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Add the Parmesan cheese and continue kneading. (It may be changed half the Parmesan cheese cream cheese, which will give a creamier texture).
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With the help of a scale, divide the dough into balls of about 30 – 40 gr. and crush until the shape of a thick disc that will change depending on the taste of each.
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In a pan with hot oil and medium-high heat, fry until completely sealed.
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Place on paper towels to remove excess oil.