A delightful fusion of South American and Italian flavors and textures.
1 cup precooked white cornmeal
pinch of kosher salt
1/8 cup of vegetable oil
1 1/4 cup water
1/4 pound Aussie lamb ham, diced
1/4 pound Aussie lamb mortadella, diced
1/8 pound genoa salami, diced
1/4 pound queso fresco, diced
3 tablespoons roasted red peppers, diced
3 tablespoons giardinera, diced
4 tablespoons mayonnaise
For the arepas: in a large bowl combine flour and salt. Mix until there are no more dry lumps and allow to hydrate for 10 minutes.
Once hydrated, knead dough and then divide into 2 ounce (by weight) portions and roll to ½” thick.
In a skillet, heat a thin layer of oil (350F), cover and brown for 6-8 minutes on each side. Once cooked, move to a cooling rack and allow to cool before slicing.
For the filling: In a large bowl combine the remaining ingredients and mix well.
To serve: Fill each arepa with 1.5 oz. of the filling mixture and serve immediately.