Arepa pelúa with an Italian touch

The arepa, that golden and crispy circle of corn that has fed generations, maintains its privileged place on the weekly menu of Venezuelan families with its unparalleled charm, as well as its infinite versatility. It's not just any dish, it's an icon of national cuisine and other countries! Thus, September commemorates the world month of the arepa, allowing us to pay tribute not only to its flavor, but also to its relevance within culinary culture. No matter if it's with cheese, meat, eggs, or vegetables, the arepa is perfect with any filling. On this occasion, the allied chef of FrescariniTM, Nina Ruiz (@chefninaruiz) shares her recipe so you can delight in the taste of tradition combined with the touch of innovation that the brand provides. The chef suggests making a pelua arepa with Passata FrescariniTM, a tomato concentrate perfect for quick preparations, which guarantee more family love and less time in the kitchen. Arepa pelúa Ingredients: · 1kg of beef skirt or round roast · 1 large onion · 1 red bell pepper · 4 cloves of garlic · 1 ripe tomato · ½ cup of FrescariniTM Passata · 1 sweet pepper (optional, but recommended for flavor) · Cumin, salt, and pepper to taste · Annatto oil (with achiote oil) or vegetable oil · Bay leaves (2 or 3) · Shredded yellow cheese: Chef Nina Ruiz recommends a good quality cheese, such as gouda or cheddar, so that it melts well and the flavor is more intense. Preparation:

1. Cook the meat: In a large pot, preferably a pressure cooker, cook the meat with enough water, salt, and a piece of onion. If using a pressure cooker, cook for about 45 minutes. If in a regular pot, the cooking time can be 2 to 3 hours, until the meat is very tender and can be easily shredded.
2. Shred: Once cooked, remove the meat from the broth and shred it with your hands or with the help of two forks. Reserve the broth.
3. The sofrito: Finely chop the garlic, onion, bell pepper, tomato, and sweet pepper (if using). In a large pot or cauldron, heat a little annatto oil and sauté the vegetables over medium heat until softened.
4. Assemble the meat: Add the shredded meat, Passata FrescariniTM, and a little of the cooking broth to the pot. Season with cumin, salt, and pepper. Add the bay leaves. Cook over low heat, stirring occasionally, until the flavors are integrated and the meat takes on the desired consistency (neither too dry nor too liquid).
5. Prepare the arepas according to the instructions on the precooked corn flour package.
6. Open the arepa: With a serrated knife, carefully open the arepa in half, as if it were a bread. The idea is to leave a “pocket” for the filling.
7. Fill: Generously fill with the hot shredded meat.
8. Add the cheese: Finally, and this is the key step, add a good amount of grated yellow cheese over the meat. The ‘arepa pelúa’ is called that because the mixture of the shredded meat with the melted cheese looks like “little hairs”.

To obtain more information about FrescariniTM products, you can visit the page www.frescarini.com/, as well as the Instagram and Facebook accounts @frescarinivzla.