Hello, my HIVE kids. Happy Monday, happy start of the week. Here I am very happy, very happy, with my batteries recharged, ready to start the week on the right foot, because attitude is everything hehe. For me it is a pleasure to go through this divine and delicious community, I always observe all the wonders they do and uff, I leave this community hungry haha. This time I decided to share with you one of my favorite meals, I love immensely the arepita con perico, it's my favorite breakfast or dinner, as they say: the old reliable one. Let's start! Come on in...
Esto es una comida muy venezolana, casi todo el mundo ha comido perico, y mucho más aún sabe realizarlo, cada quién le añade lo que mejor le parezca, variando las combinaciones, a algunos les gusta húmedo, con consistencia suave, otro a diferencia lo prefieren totalmente seco… Como dicen: para gustos, colores. Cada uno tiene diversas preferencias y lo importante es que lo disfruten y les guste.
This is a very Venezuelan food, almost everyone has eaten perico, and even more knows how to make it, everyone adds what they like best, varying the combinations, some like it wet, with a soft consistency, others prefer it completely dry... As they say: to each his own taste, colors. Everyone has different preferences and the important thing is that you enjoy it and like it.
Ingredientes:
Ingredients:
Arepita:
-1 taza de harina pan precocida
-1 taza de agua
-una pizca de sal
Arepita:
-1 cup precooked bread flour
-1 cup of water
-a pinch of salt
Perico:
-1 huevo
-Medio tomate
-Media cebolla
-Un cuarto de pimentón
-Dos tiras de cebollín
-Pizca de sal
Perico:
-1 egg
-Half tomato
-Half an onion
-One quarter of paprika
-Two strips of chives
-Pinch of salt
Nota: Cabe destacar que, las porciones que les estoy especificando es para rellenar una sola arepita, que fue mi caso, estaba sola en casa y no quería hacer por demás sino lo justo, y me quedó perfecto para el relleno de mi arepa.
Note: It should be noted that the portions I am specifying are for filling a single arepita, which was my case, I was alone at home and I did not want to make too much but just enough, and it was perfect for the filling of my arepa.
Preparación:
Preparación:
Para realizar las arepitas es sumamente fácil y práctico, en un bol echamos la taza de agua, añadimos la cucharadita de sal y disolvemos. Vamos agregando la harina precocida de maíz poco a poco (no todo a la vez, porque se empelota). Una vez la hayas echado toda, ve amasando hasta formar una masa homogénea. Dejamos reposar por cinco minutos, la masa tiene que tener una consistencia suave. Formamos bolitas medianas, y la vamos aplastando, el grosor va a depender de tu gusto. En una plancha ya previamente caliente, roseamos un poquito de aceite y colocamos nuestra arepa.
To make the arepitas is extremely easy and practical, in a bowl pour the cup of water, add the teaspoon of salt and dissolve. Add the precooked corn flour little by little (not all at the same time, because it will get sticky). Once you have added it all, knead until a homogeneous dough is formed. Let it rest for five minutes, the dough should have a smooth consistency. Form medium sized balls and flatten them, the thickness will depend on your taste. On a previously heated griddle, sprinkle a little bit of oil and place our arepa.
Con respecto al perico, mientras la arepa se estaba cocinando aproveché para ir picando todos los aliños: la cebolla, tomate, pimentón y cebollín. Luego de eso, lo agregué a un sartén ya un poco caliente con un chorrito de aceite para sofreír los aliños, a fuego medio. Una vez que estén doraditos, le añado el huevo, y la pizca de sal, y sigo removiendo. En aproximadamente unos dos o tres minutos más tendremos listo nuestro perico. A mi me fascina que quedé jugoso, y servirlo al instante calientico. Y más nada ¡A servir!
Regarding the perico, while the arepa was cooking I took the opportunity to chop all the seasonings: onion, tomato, paprika and chives. After that, I added it to an already hot frying pan with a little bit of oil to fry the seasonings over medium heat. Once they are golden brown, I add the egg and the pinch of salt, and continue stirring. In approximately two or three minutes more we will have our perico ready. I love it when it is juicy, and serve it hot right away. And nothing else. Let's serve!
Con amor, Julli.
Love, Julli.
Todas las fotos son de mi autoría, tomadas con mi teléfono Redmi 12
All photos are my own, taken with my redmi 12
Banner realizado en canva.com
TEXTO TRADUCIDOS EL DEEPL.COM - TEXT TRANSLATED ON DEEPL.COM*
Todas las fotos son de mi autoría, tomadas con mi teléfono Redmi 12
All photos are my own, taken with my redmi 12
Banner realizado en canva.com
TEXTO TRADUCIDOS EL DEEPL.COM - TEXT TRANSLATED ON DEEPL.COM*
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STOPUna comida ideal para cualquier hora del día, me encanta el perico. Saludos.