| Prep: 30 mins | Cook: 6 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 400 | 20g | 10g | 30g |
| sugars | fibre | protein | salt |
| 4g | 2g | 18g | 1.2g |
Why I Love Argentine Sorrentinos Caprese
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A Fusion of Cultures
Sorrentinos Caprese captures the best of both worlds: the comforting familiarity of pasta you might find in a cozy Italian trattoria and the robust, fresh flavors that are synonymous with Argentine cuisine. The first time I tasted Sorrentinos, it was like experiencing a culinary handshake between two cultures. Each bite carries you through the creamy, cheesy filling and fragrant basil, all enveloped in tender, homemade pasta. It’s like having both the skyline view of Manhattan and the serenity of Central Park in one dish.
Flavors That Dance
What sets this recipe apart are its fresh ingredients, making each bite refreshingly delightful. Ricotta and mozzarella cheeses bring a creamy texture, while Parmesan adds that necessary sharpness. Then there’s the brightness of fresh basil and the juicy tang of finely chopped tomatoes, quintessential Caprese elements that lift the entire dish. The nutmeg and black pepper add just a hint of depth, ensuring that every mouthful of Sorrentinos Caprese is an experience in itself.
Recipes that feature fresh herbs and cheeses have always held a special place in my heart. They remind me of a simpler time, back when I was just a stage actor trying to make my way in the hustle and bustle of NYC. One bite of this dish transports me back to those days, sitting in a small neighborhood cafe, plate heaping with a delicious, homemade meal.
Inspiring Influences
When crafting this recipe, I found inspiration in the works of Argentine Chef Francis Mallmann. Known for his mastery of open-fire cooking, Mallmann’s approach to cuisine is bold and uncompromising, qualities I aimed to embody in this dish. The way he honors fresh ingredients while maintaining their integrity influenced my choice to use the best quality cheeses, basil, and tomatoes I could find.
Perfect Pairings
If you love this recipe, you might also enjoy similar dishes like classic Italian ravioli or even Argentine empanadas with their diverse fillings. Sorrentinos Caprese pairs wonderfully with a crisp green salad drizzled with a light vinaigrette. For a full-course experience, why not start with a hearty minestrone soup and finish with a light, zesty lemon sorbet?
There you have it, a plate of Sorrentinos Caprese that not only satisfies the mouth but warms the soul. It’s a dish that brings together the best elements of the places and flavors I love, all in one harmonious bite.
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What You’ll Need
- 2 cups all-purpose flour
- 2 large eggs
- 1/4 teaspoon salt
- 1/4 cup water (as needed)
- 1 cup ricotta cheese
- 1 cup grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup fresh basil leaves, finely chopped
- 2 large tomatoes, finely chopped and drained
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 egg (for egg wash)
- 2 tablespoons olive oil (for dough)
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Method
Step One
In a large bowl, combine the all-purpose flour and salt. Create a well in the center and add the large eggs and olive oil. Gradually mix the flour into the eggs until a dough forms. If the dough is too dry, add water a little at a time until it comes together. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Cover with plastic wrap and let it rest for 30 minutes.
Step Two
While the dough is resting, prepare the filling. In a medium bowl, combine the ricotta cheese, grated mozzarella cheese, grated Parmesan cheese, fresh basil leaves, finely chopped tomatoes, black pepper, and nutmeg. Mix well to ensure all ingredients are evenly distributed.
Step Three
After the dough has rested, divide it into two equal parts. Roll each part out on a floured surface to about 1/16-inch thick. Using a round cookie cutter or glass (about 3 inches in diameter), cut out circles from the rolled dough.
Step Four
Place about 1 tablespoon of the filling in the center of each dough circle. Brush the edges with a little water and top with another dough circle. Press the edges together to seal, ensuring there are no air pockets.
Step Five
Bring a large pot of salted water to a boil. Add the sorrentinos in batches to avoid overcrowding. Cook for 3-5 minutes or until they float to the surface. Remove with a slotted spoon and transfer to a plate.
Step Six
To serve, drizzle the cooked sorrentinos with olive oil or your favorite tomato sauce and garnish with additional fresh basil and grated Parmesan cheese. Enjoy your homemade Sorrentinos Caprese!
