INGREDIENTS
- Home made dough:
- – Flour 350 g.
- – Semolin 150 g.
- – 4 eggs.
- – Water c/n.
- Stuffed:
- – Chopped cooked ham, 1 cup.
- – Chopped buttery (or contemporary or no matter you need to name it) cheese:
1 cup.
- – Chopped parsley, 1 tbsp.
- – Salt, pepper and nutmeg, to style.
- – Egg:
1.
- Salsa:
- – Milk cream 250 cc.
- – Tomato pulp 250 cc.
- – Salt and pepper.
- – Laurel 1 leaf.
- – Olive oil.
- – Garlic 1 clove.
What’s your favourite sauce for Sorrentinos? We actually prefer it with pink sauce, supreme to accompany these traditional ham and cheese sorrentinos, which we put together with the recipe of Blanca Cotta, Argentine cook dinner, journalist, literature trainer, screenwriter, graphic comic and cartoonist. We keep in mind her with these spectacular stuffed pastas
PROCEDURE:
1. For the dough, in a bowl combine the flour with the eggs. Knead for a number of minutes till you get hold of a clean dough. Provided that it is advisable add water. Let it relaxation lined for half-hour.
2. Stretch the dough properly and place it on the sorrentinera to fill.
Stuffed:
1. Combine the cooked ham with the chopped butter cheese, the egg and the parsley.
2. Season to style with salt, pepper and nutmeg.
3. Fill the sorrentinos.
4. Boil in loads of boiling water.
5. Sauce: Add a splash of olive oil to a frying pan and add the entire clove of garlic to fragrance the oil. Add the tomato pulp and cook dinner over low warmth for quarter-hour. Whereas it cooks, add salt and pepper to style and a bay leaf.
6. With a few minutes remaining, add the heavy cream, mixing properly with the tomato pulp.
