Episode 8 Arepas

Doña Rossana cooks arepas. Music “Conga Lluvia de San Juan” found at InternetArchives.com




AREPAS

3 lb. ricotta cheese
2 large eggs
3 tablespoons soft butter

2 cups masarepa ( pre-cooked white corn meal )
1 teaspoon salt
1 teaspoon sugar
1 teaspoon baking powder


In a large bowl beat the eggs, add ricotta cheese and butter. Mix it with a fork for about 1 minute.
In a medium bowl mix corn meal, salt, sugar and baking powder.
Add dry ingredientes to large bowl, mix all together.

Preheat the skillet at 350 degrees.

On a heavy sheet of plastic place 1/2 cup of dough, place another sheet of plastic on top of dough, then place the cover of the ricotta cheese container on top of the plastic, press down to form the perfect round shape.
Lift the shaped dough with your hand, and place it on top of the hot skillet. Cook the arepa for 5 minutes on each side, 10 minutes in total.

Preparation and cooking time 1 1/2 hours.

Makes 19 arepas of 3 1/2 ounces.