Pica Pica Maize Kitchen in Napa is a wonderful destination. The icing on the proverbial cake is that it’s all gluten-free. If you want to learn more about them, read the full article here.
Adriana López Vermut was kind enough to share her recipe for the arepa, a Venezuelan corn bread. Look for a recipe for the pepeada filling, chicken salad with creamy avocado, in a subsequent article. Gather your ingredients, invite your friends over and make a great meal!
- 2 cups of corn flour (Masa AREPA or Harina PAN, found in specialty stores; see Note)
- 2 ½ cups of boiling water
Arepa Dough Preparation
1. Combine flour and salt in large mixing bowl.
2. Add water and mix to form a soft dough.
3. Let dough rest for 5 minutes, then knead for 5-10 minutes until dough is smooth and elastic.
4. Shape dough into arepas (about the shape and size of an English muffin). Cover until ready to grill.
Assembly of the Arepas
1. Cook arepa on a hot grill (tap center of arepa to determine doneness; it is ready when it sounds hollow).
2. Take warm arepa, cut in half lengthwise to prepare for fillings.
3. Insert desired fillings.
Note: The corn flour specified in this recipe is pre-cooked. Make sure you use the correct type. You can find it in San Francisco at Casa Lucas Market, 2934 24th Street, San Francisco: (415) 826-4334.
“Author Information: Amy Fothergill, San Francisco, CA
Amy Fothergill is the mother of two and owner of The Family Chef. She teaches cooking classes and provides consultations. She blends her culinary techniques with delicious ingredients to create gluten free, healthy dishes that the whole family enjoys.
Blog: http://thefamilychef.blogspot.com (a food blog which is a blend of gluten free and regular recipes)
Gluten-free recipes: http://www.examiner.com/x-13910-SF-GlutenFree-Food-Examiner“