GNOCCHI ALLA SORENTINA
Maybe gnocchi alla sorrentina are the most
typical dish of Sorrento. They are very famous. Below the ingredients:
Gnocchi di patate
Tomato sauce made with San Marzano or Perini tomatos or red
small tomatoes
Small cubes of mozzarella cheese or fior di latte cheese
Grated Parmesan cheese
Onion
Fresh basil
Extra virgin olive oil (Sorrento oil is to be preferred).
Put the tomatoes in a pan and add finely chopped onion. Add
two tablespoons of olive oil, some basil leaves, salt, and
let everything cook for almost thirty minutes.
Mix frequently. When ready add two fresh leaves of basil and
some oil. The sauce is ready.
Then cook gnocchi and put them in an oven-proof dish together
with sauce, let everything amalgamate in the best and most
homogeneous way. Add the remaining sauce and Parmesan cheese.
Bake it at very high temperature (240 C/ 460 F) until all the
cheese is melt.
SPAGHETTI ALLA SORRENTINA
500 gr of spaghetti cooked ‘al dente’ in a pan
with some extra virgin olive oil (already heaten).
Add some lemon juice (preferably of SorrentoCoast) and then
add the pulp of 300 gr of tomatoes from Sorrento. Add some
pepper and salt and serve with some chopped parsley.
SPAGHETTI WITH NUTS
Cook spaghetti ‘al dente’ and simultaneously pour
some extra virgin olive oil in a pan, with a piece of garlic.
When the garlic browns, replace it with an anchovy and then
add the nuts, preferably from Sorrento. Let everything cook
for some minutes. When spaghetti are ready, put them in the
pan and let them sauté adding some chopped parsley.
SALTIMBOCCA ALLA SORRENTINA
First, flatten out the veal, removing any sinew or skin. Heat
half of the olive oil and all of the butter in a skillet. Lightly
fry the veal slices on both sides, season with salt and pepper
and set aside. Heat the remaining oil in the pan, deglazing
with Marsala wine. Add the tomatoes, salt, pepper, parsley,
and oregano, cook quickly for about 10 minutes, or until the
tomatoes are reduced to a pulp. Take the veal slices and on
each one place a slice of prosciutto and one of mozzarella.
Arrange the veal slices in a single layer in a baking dish.
Spread a tablespoonful of the tomato mixture on each veal slice.
Add Parmesan cheese. Bake in a 400 degree oven until the cheese
has melted.
FILLED CUTTLEFISH ALLA SORRENTINA
Small cuttlefish filled with a blend made of eggs, a lot of
Parmesan cheese, mozzarella or fior di latte cheese, raisings,
salt and pepper. Cuttlefish are cooked in extra virgin olive
oil (preferably from Sorrento), with garlic, red pepper, and
tomatoes. Then they are served with some chopped parsley.
LIMONCELLO LIQUEUR
A typical liqueur made with alcohol, lemon peels (the oval
lemons from Sorrento, preferably), sugar and water.
NOCILLO
LIQUEUR
A typical liqueur made with alcohol, nuts still covered by
green husk, coffee beans, cloves, nutmeg, cinnamon, sugar,
and water.
SOSPIRI CAKES
‘Sospiri’ are typical cakes of SorrentoCoast,
they are very similar to Delizia al limone. The cakes are made
with angel cake and lemon cream.
FOLLOVIELLO
Rolls of lemon leaves or citron leaves filled with boiled
raisins and candied citrus peels and baked. This is a Christmas
cake, already eaten during Roman times, that made it using
leaves of fig or vine. Gabriele D’Annunzio did love these
cakes. |
