nut-parmesan-arepas

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

corn-flour 1 kg. of pre-cooked Corn Flour
parmesan-cheese 250 gr. grated Parmesan cheese
water 1 ¼ lt. Water
salt 1 pinch Salt
vegetable-oil 1 liter of Oil for frying

Utensils

Bowl
Containers
Skillet
Spoon
Paper towels

Preparation

  1. 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.

  2. Add the Parmesan cheese and continue kneading. (It may be changed half the Parmesan cheese cream cheese, which will give a creamier texture).

  3. 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.

  4. In a pan with hot oil and medium-high heat, fry until completely sealed.

  5. Place on paper towels to remove excess oil.