Contexto

Origen y referencia gastronómica

Montegiardino, the smallest castle of San Marino, cherishes its culinary traditions. Cappelletti, small stuffed pasta, are a festive dish often enjoyed in homemade broth. This arepa version pays homage to the rich flavors of the region, combining local ingredients with the versatility of Latin American arepas.

We wanted to convert the comforting soup into a portable, modern meal. By stuffing the filling into a arepa, we retain the essence of cappelletti while adding a satisfying crunch.

Por que funciona

Adaptacion a la arepa

We wanted to convert the comforting soup into a portable, modern meal. By stuffing the filling into a arepa, we retain the essence of cappelletti while adding a satisfying crunch.

The creamy, savory filling of ricotta, Parmesan, and seasoned pork pairs beautifully with the neutral, slightly sweet corn arepa. It's a marriage of Italian indulgence and Latin American street food.

Ingredientes

Lista principal

• 2 cups pre-cooked white corn flour (masarepa)
• 2 1/4 cups warm water
• 1 tsp salt
• 1 tbsp olive oil
• 1/2 lb ground pork
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan
• 1 egg
• 1/4 tsp nutmeg
• to taste salt and pepper
• 1 clove garlic, minced
• 1 tbsp chopped fresh parsley
• Vegetal oil for cooking

Metodo

Paso a paso

1. Prepare the filling: In a skillet, cook ground pork with garlic until browned. Drain fat, let cool. In a bowl, combine pork, ricotta, Parmesan, egg, nutmeg, salt, pepper, parsley. Mix well. Refrigerate.
2. Make arepa dough: In a bowl, whisk corn flour and salt. Add warm water and olive oil, stir until a dough forms. Knead briefly. Divide into 6 equal balls.
3. Flatten each ball into a disc about 1/2 inch thick. Place a spoonful of filling in the center of 3 discs. Top with remaining discs, seal edges by pinching.
4. Cook on a preheated griddle or skillet over medium heat with a little oil, about 5–7 minutes per side until golden and cooked through.
5. Serve hot.

Consejos

Notas del editor

• To ensure the arepas don't open while cooking, press the edges firmly.
• If the dough is too dry, add a tablespoon of water.
• For extra flavor, add a pinch of nutmeg to the arepa dough.
• You can also pan-fry after grilling for extra crispiness.

Presentacion

Como servirla

Serve the arepa hot, cut in half to reveal the filling. Garnish with fresh basil leaves and a drizzle of extra virgin olive oil. Accompany with a small bowl of warm chicken broth for dipping to honor the original dish.

FAQ

Preguntas frecuentes