For those who are from Campania when we talk about gnocchi or pasta alla Sorrento, it means enjoying or preparing (and then enjoying) a dish with tomato and mozzarella, perhaps “ricotto” in the oven, in a small pan. Gnocchi made in this way are exceptional, very good.
The version we present in this article is taken from the blog of Luciano Pignatarothe recipe and of John Sorrentoof the restaurants i Geraniums. A version revisited, but always simple enough and easy to prepare for some guests with a slightly more sophisticated palate. So let’s see the ingredients and procedures.
Spaghetti alla Sorrentino
Ingredients
- 440 g Gragnano spaghetti
- 400 g fresh ripe tomatoes
- Two bunches of basil
- A clove of garlic
- 100 g extra virgin olive oil
- 50 g Parmigiano Reggiano
- 50 g fior di latte
- 50 g milk
- 100 g cherry tomatoes
- Salt and Pepper To Taste
How to prepare all the elements
Let’s prepare the tomato emulsion
Let’s take a pan and brown a fire Sweet the garlic in Shirt with a drizzle of extra virgin olive oil. Once the garlic has browned, add the tomatoes cut into cubes and a few leaves basil. Now cook gently for about twenty minutes, until they dry and their water dries up. Now blend together with the parmesan and whip (as if it were mayonnaise). The mixture will be ready when it is assembled. While blenddon’t forget to add salt.
For the fiordilatte cream.
Put in a saucepan The milk and turn off before boil. Add the milk cream cut into cubes and leave in infusion until cold. Once the mixture is cold, blend everything and make it into a cream very dense.
For the basil sauce
Blanch a bunch of basil in waterfall boiling for about thirty seconds and then let the same bunch cool down waterfall And ice. Drain and then squeeze. Let’s blend the basil for 30 seconds with a little oil and season with salt.
Roasted cherry tomatoes
Cut i cherry tomatoesseason them with oil and salt and pass them on the plate red hot for a minute on each side, just to give the Maillard reaction. Set aside and preserve with a drizzle of oil.
Cooking Sorrento-style pasta
Cook them spaghetti and drain them a couple of minutes after the cooking time indicated on the package. Pour them into the pan where you cooked them the emulsion and turn quickly. Now assemble the pasta on the plate and then with a table spoon let’s put a little cream mozzarella cheese a few roasted cherry tomatoes, a few drops of basil sauce and some leaflets fresh Of basil.
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