Sorrentinos (Argentine Ham and Mozzarella Pasta)

Name: Sorrentinos (Argentine Ham and Mozzarella Pasta)
Total time: 2 h
Yield: 4
Cuisine: Argentine-Italian
Ingredients: 400 g Plain flour (or 00); 4 Eggs; 1 tbsp Olive oil, for the dough; 1 tsp Salt, for the dough; 250 g York ham (cooked ham), finely chopped; 300 g Mozzarella, grated and squeezed dry; 60 g Parmesan, grated; ¼ tsp Nutmeg, grated; 800 g Tinned tomatoes; 1 Onion, chopped; 3 Garlic cloves; 1 tsp each Dried oregano and basil; 3 tbsp Olive oil, for the sauce; 2 tsp Salt and black pepper

Big round pockets of egg pasta, wider than ravioli and sealed without a fluted edge, filled with York ham and mozzarella. Invented in Mar del Plata by Italian immigrants who named them after Sorrento, a town they were not from. Served under a plain tomato sauce or, in Argentina, quite often under four sauces at once.

Sumber

Resep oleh Argentine home kitchens · 🏺 Tradisional · Italian and Spanish grandmothers cooking with Argentine beef and Andean corn — a cuisine that arrived by boat and then grew its own roots.

Argentina · ravioli named after a town it is not from — An ownerless traditional dish, so no cook is credited. The cited article confirms sorrentinos as a type of Argentine ravioli, larger and more circular and originally wrapped without a fluted edge, with a dough of flour and eggs and an original filling of York ham and mozzarella. The sauce, the squeeze-the-cheese rule, timings and quantities are this book's own.

Latar belakang di Wikipedia ↗

Lihat cara membuatnya · 3 video

MonAppetito CaraCooks Fuego Loco

⏱ 120 mnt🍽 4 porsi🔥 640 kkal🇦🇷 Argentina

Bebas kacang

Langkah

Mound the flour, make a well, add the eggs, oil and salt and work into a firm dough. Knead 10 minutes until smooth, wrap and rest 30 minutes.
Filling: mix the ham, mozzarella, parmesan and nutmeg. Season and chill.
💡 Squeeze the mozzarella dry first. Wet cheese turns to water in the pot and bursts the seam every time.
Sauce: fry the onion and garlic in the oil 8 minutes, add the tomatoes, herbs and salt and simmer 30 minutes until thick.
Roll the dough thin, 1.5 mm, in two long sheets. On one, place walnut-sized mounds of filling 6 cm apart. Brush between them with water, lay the second sheet over and press out every bubble of air around each mound.
Cut out circles 6 cm across with a glass or a round cutter — no fluted edge, that is what makes them sorrentinos rather than ravioli. Press the rims firmly.
Boil in well-salted water 4 minutes from the moment they float. Lift out with a slotted spoon, sauce, and finish with parmesan.

💡 Tips

In Argentina the sauce is often not one sauce — a plate can arrive under tomato, cream, pesto and a bolognese at once, which is called cuatro quesos or salsa mixta depending on the house.
They freeze raw on a floured tray and boil from frozen for 6 minutes, which is how every Argentine pasta shop sells them.