INGREDIENTS
- Time:
- – 300 g flour.
- – 200 g of semolin.
- – 5 eggs.
- – Semolin to stretch.
- Stuffed:
- – 500 grams of mozzarella
- – 200 g of mortadella
- – Sal
- – Pepper.
- Salsa Putanesca:
- – Olive oil c/n.
- – Garlic 1 clove.
- – 2 filets of anchovies.
- – Tomato sauce 100 cc.
- – Black olives 3 models.
- – Capers 1 tbsp.
- – Perejil c/n.
- – Chili pepper 1 unit.
SORRENTINOS WITH MOZZARELLA AND MOSTADELA
PROCEDURE:
1. For the dough, make a crown with the flour and semolin blended. Within the middle add the eggs one by one and take the dough. Add water little by little and knead for 10 minutes.
2. Relaxation and stretch very skinny. Place on sorrentinera and fill. Shut with one other dough, lower them and boil them in water and salt.3. For the filling, chop the mortadella into small cubes, grate the mozzarella, salt and blend in a bowl.
3. For the sauce: Minimize the garlic into skinny slices and put in a sizzling pan with olive oil.
4. Add two chopped anchovies, rinsed capers and pitted and drained black olives. For spiciness, add just a little chili (if you haven’t any you need to use floor chili). Season with salt (only a pinch) and pepper. End with parsley leaves
