Crocante de arepa by Mario Valles
Colombian recipes
Pasta
Dinner
Medium
45'
Chef
Mario Valles
Mario Valles, chef at Restaurante Hortensio (Madrid) proposes a tasty appetizer made with GOYA white corn flour, ideal for sharing with friends or family, a recipe with flavor.
Ingredients
Necesary
- 1 package of of White Masarepa
- 1 clove of garlic
- 1 pinch of salt
- 1 tablespoon of butter
- 2 cup of milk
- 1 piece of tomato
- 1 emulsion of rocoto and greek yogurt
- 1 package of sweet corn
- 1 sheet of smoked lardo
- 1 sprout of cilantro
- 1 piece of of Avocado Hass in half
Optional
Preparation
Infuse the milk with the garlic and thyme and add little by little to the corn flour.
Stir until a firm dough is formed.
Immediately add the diced butter.
Let stand for five minutes or until the dough can be handled.
Knead until a homogeneous texture is obtained, correct and add salt.
Stretch the dough between greaseproof paper with the help of a rolling pin to obtain a very thin sheet of dough.
Ultra freeze, mold, bake and let it cool. Then place the prepared emulsion on top and decorate to taste with pieces of avocado, etc. and enjoy.
