Arepa croquante by Chef Mario Valles
Colombian recipes
Pasta
Dinner
Medium
45'
Chef
Mario Valles
Mario Valles, chef at Restaurante Hortensio (Madrid) offers us a very tasty appetizer made with GOYA white maize flour, ideal for sharing with friends or family, a recipe with flavour.
Ingredients
- 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 avocado
Preparation
- Infuse the milk with the garlic and thyme and gradually add to the cornflour.
- Stir until a firm dough is formed.
- Immediately add the cubed butter.
- Leave to rest for five minutes or until the dough can be handled.
- Knead to a homogeneous texture, adjust and add salt.
- Roll out the dough on greaseproof paper with a rolling pin into a very thin sheet of dough.
- Deep freeze, mould, bake and leave to cool. Then place the prepared emulsion on top and decorate to taste with pieces of avocado, etc. and enjoy.
