Chef Mauro says you shouldn't be intimidated by this vegetarian version of the popular Venezuelan sandwich. Masarepa blanca is a precooked corn flour and can be found in Latin markets as well as some larger grocery stores or ordered online. (Don't be tempted to substitute with another traditional Mexican flour, masa harina.) “Frying that bread seems like a lot of work, but it's a simple two-step process,” says Chef Mauro. “The sweetness from the cranberry and earthiness of the Brie, tangy mustard and tartness of the apple — it's really amazing. Even my 3-year-old enjoyed it.”
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Tara Parker-Pope | 2011-11-30
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