Oversized Mozzarella Arepas With Spring Vegetables Recipe

Name: Oversized Mozzarella Arepas With Spring Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Spring Vegetables; 1 cup sugar snap peas, washed and trimmed; 1 pound thin asparagus, washed, trimmed, and cut into 2-inch lengths; 1 small zuchinni, trimmed and cut very thinly (on a mandolin if possible); 1 large shallot, thinly sliced; 1 tablespoon olive oil; 1 clove garlic, minced; 1/2 teaspoon salt; Freshly ground pepper; For the Arepas; 1 1/2 cups masa harina (fine corn flour); 1 teaspoon salt; 3 ounces fresh mozzarella, diced; 2 tablespoons neutral oil

Servings: persons

For the Spring Vegetables
1 cup sugar snap peas, washed and trimmed
1 pound thin asparagus, washed, trimmed, and cut into 2-inch lengths
1 small zuchinni, trimmed and cut very thinly (on a mandolin if possible)
1 large shallot, thinly sliced
1 tablespoon olive oil
1 clove garlic, minced
1/2 teaspoon salt
Freshly ground pepper
For the Arepas
1 1/2 cups masa harina (fine corn flour)
1 teaspoon salt
3 ounces fresh mozzarella, diced
2 tablespoons neutral oil

1
To make the vegetables, bring a pot of water to the boil. Salt it well, then add the sugar snaps and the asparagus and let cook for about 1 minute, until very green. Add the zucchini, and let cook another 30 seconds to 1 minute, just until cooked.
2
Drain the vegetables and shock them with cold water. Drain again, and set aside.
3
Finish the vegetables when you've started frying the arepas: saute the shallot and the garlic in the olive oil over medium heat until just beginning to get golden. Add the vegetables and cook to warm them through. Season with salt and pepper.
4
To make the arepas, combine the masa harina, mozzarella, and salt in a medium bowl. Add 1 1/2 cups of room temperature water, stir well to combine, then leave for 5 minutes.
5
Heat the oil over medium heat in a large, well-seasoned cast iron or nonstick pan (big enough to fit 2 arepas). Take a little of the arepa dough and throw it into the pan. When it sizzles, you're ready to cook.
6
Divide the arepa dough into two balls. Flatten each into a disk with about a 7-inch diameter. Add to the pan. Cook on each side for 7-8 minutes, until the arepa has formed a crust and is quite golden. Be careful when flipping, as the cheese can stick to the pan.
7
When the arepas are done, lift them onto plates and top each with half of the sauteed vegetables and some freshly ground pepper.

376

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For the Spring Vegetables, 1 cup sugar snap peas, washed and trimmed, 1 pound thin asparagus, washed, trimmed, and cut into 2-inch lengths, 1 small zuchinni, trimmed and cut very thinly (on a mandolin if possible), and more.

Yes, Oversized Mozzarella Arepas With Spring Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oversized Mozzarella Arepas With Spring Vegetables

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