Sorrentinos

Sorrentinos are a type of pasta originating from Argentina. They are similar to Italian ravioli, but are typically larger and round in shape. The name "Sorrentinos" is derived from the Italian town of Sorrento, although the dish itself is not traditionally Italian.

History

The exact origins of Sorrentinos are unclear, but they are believed to have been created in Argentina in the mid-20th century. They were likely inspired by Italian immigrants who brought their pasta-making traditions to Argentina.

Preparation

Sorrentinos are made by sandwiching a filling between two layers of pasta dough. The dough is then sealed around the edges and cut into individual pieces. The most traditional filling for Sorrentinos is a mixture of ham, mozzarella, and basil. However, other fillings such as spinach, ricotta, and various meats are also common.

After the Sorrentinos are assembled, they are typically boiled until they float to the top of the water, indicating that they are cooked through. They can then be served with a variety of sauces, including tomato sauce, cream sauce, or pesto.

Variations

While the traditional Sorrentinos are round, some variations may be square or other shapes. The fillings can also vary widely, with some modern interpretations using ingredients like seafood, mushrooms, or truffles.

In Popular Culture

Sorrentinos have become a popular dish in Argentina and are often served in restaurants and at home for special occasions. They have also gained recognition in other parts of the world, particularly in areas with large Argentine communities.

See Also

• Pasta
• Italian cuisine
• Argentine cuisine

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