Drive away with green broad beans and ricotta
single courses from Venezuela
translated by Italian with
Cornmeal pancakes stuffed to taste. This is our way
We prepare the fillings. Let's start with the slightly personalized chili base. After leaving the black beans to soak and having cooked them, keep them aside.
In a saucepan, add a drizzle of oil, onion and garlic. We brown and add the minced pork. We keep the medium heat low and stir occasionally, browning the meat
Once well cooked, blend with some wine. Let's evaporate the alcohol and add the tomato puree, add a little salt, pepper, cayenne pepper and half a teaspoon of sugar. We lower the flame and cook for about 15 minutes.
Almost when cooked, add the beans and cook for another 10 minutes.
Let's deal with another side dish: chicken strips. We take the chicken legs, remove the skin, make deep cuts near the bone and put in the pan, without oil. Let it brown on both sides over medium heat and blend with wine.
Once evaporated, continue to cook with the lid until completely cooked. Then we boned and cut into strips.
In the same pan, add the strips, spread the ketchup and the balsamic vinegar glaze over the entire surface and cook over medium heat.
We take the savoy cabbage and cut it into strips of about 1 cm. We add a spoonful of mayonnaise and a pinch of salt and mix.
In a bowl we put half a liter of lukewarm water, a teaspoon of salt, we make cliffs and gradually add the white corn flour, while we mix the ingredients with our hand to remove the lumps.
Once mixed, let stand for 3/5 min and then say in 90 g balls. We flatten and shape creating flat discs about 1.5 cm high.
In a pan, put very little oil and lay the discs until they brown on both sides. Once browned everyone there we keep in a hot plate.
Now we can divide the arepas in half and stuff them at will, with the chilli or with the chicken and cabbage.