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How To make Fusilli Alla Sorrentina (Sorrento Style Fusilli)
1 1/2 lb Fusilli, cook al dente
5 oz Tuna, canned in olive oil
4 Tomatoes, fresh,ripe,cubed
1/4 c Black olives, pitted/halved
Extra virgin olive oil Salt Fresh ground black pepper 2 cl Garlic, large, fine chopped
Parsley, fresh chopped 6 Mint leaves, fresh
1/4 c Dry white wine
Drain the tuna. In a skillet, saute the garlic and parsley in a little oil over medium heat. As soon as the garlic starts to become transparent, add the tune crumbled by hand and let cook for 2 minutes longer. Then add the olives, wine and tomatoes, and simmer for 10 to 15 minutes longer. Add the mint leaves, salt and pepper. Toss in the cooked pasta and mix gently. Serve immediately.
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North vs South: 2 Classic Italian Sauces for Homemade Gnocchi
Gnocchi are not that hard to make if you follow a couple of simple rules. In this video, I will show you a couple of tricks to make tender, fluffy gnocchi. Plus, I’ll show you two traditional sauces that go great with your homemade gnocchi. One is gorgonzola and walnuts from Northern Italy. The second is from Southern Italy, namely Sorrento on the Amalfi Coast, called alla sorrentina which is baked with tomato sauce and mozzarella.
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Contents of this video:
0:00 - Intro
0:20 - Video Highlights
0:45 - Type of Potatoes and Flour to use
1:14 - Making gnocchi dough
2:02 - Kneading the dough
3:12 - Shaping the gnocchi
4:20 - Boiling the gnocchi
4:29 - making Gorgonzola and Walnut sauce
5:29 - Tasting Gorgonzola and Walnut sauce gnocchi
5:52 - making Gnocchi alla Sorrentina
7:28 - Tasting Gnocchi alla Sorrentina
Lemon spaghetti in Sorrento ???????????? So delicious! #cookistwow #shorts #sorrento #italy #pasta
عالم الصباح- فقرة ورشة ملح1 Penne alla Sorrentina 04/01/2016
برنامج منوع الفقرات والوجوه، يشمل مواضيع التواصل الاجتماعي، الموسيقى، المواهب الشابة، أخبار النجوم، ثقافة اللاعنف والتدرب على الحياة... بالإضافة إلى الفقرات الثابتة كالتغذية، الموضة، الصحة، والمطبخ.
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From Joan's Kitchen Gnocchi alla Sorrentina
Joan prepares a quick and tasty dish - soft, pillowy potato gnocchi nestled in a tasty tomato sauce with lots of cheese. Ingredients are readily available here in the US. First sampled during a lunch stop in Sorrento on a chilly December day, this is comfort food at its best. Enjoy!
Marco Pierre White recipe for Spaghetti Sorrentina
Marco Pierre White recipe for spaghetti Sorrentina
Gnocchi alla Sorrentina: originale vs. gourmet con Antonio Sorrentino e Gennaro Esposito
Gli gnocchi, la pasta fresca a base di patate più diffusa in Italia, hanno trovato casa anche a Napoli, più precisamente a Sorrento, con una versione tra le più ricche e colorate. Pomodoro, mozzarella, parmigiano e l'immancabile basilico convergono in un piatto filante e gratinato, vero e proprio simbolo della Costiera. Scopriamolo in compagnia di due grandi professionisti con la versione tradizionale dell'amatissimo cuoco Antonio Sorrentino e l'interpretazione creativa dello chef 2 stelle Michelin Gennaro Esposito.
In collaborazione con Mulino Caputo
GNOCCHI ALLA SORRENTINA
Per gli gnocchi
Patate/Potatoes 1,2 kg
Farina Caputo Gnocchi/Caputo Flour Gnocchi 00 400 g
Tuorli d'uovo/Egg yolks 3
Per il condimento
Parmigiano Reggiano 150 g
Pomodoro San Marzano/San Marzano tomatoes 1,5 kg
Fiordilatte mozzarella 250 g
Burro/Butter 50 g
Aglio/Garlic qb/to taste
Sale/Salt qb/to taste
Pepe/Pepper qb/to taste
Basilico/Basil qb/to taste
GNOCCHI ALLA SORRENTINA GOURMET
Per la pasta/For the dough
Acqua/Water 220 g
Concentrato pomodoro/Tomato paste 20 g
Sale/Salt 6 g
Farina caputo rossa/Red Caputo Flour 160 g
Tuorli d'uovo/Egg yolks 2
Per il Ripieno/For the Filling
Patate/Potatoes 100 g
Basilico/Basil qb/to taste
Caciotta di fior di latte/Caciotta cheese 10 g
Sale/Salt qb/to taste
Pepe/Pepper qb/to taste
Per la salsa al pomodoro/For the Tomato sauce
Carota/Carrots 5 g
Sedano/Celery 5 g
Cipollotto/Spring onion 5 g
Concentrato pomodoro/Tomato paste 15 g
Limone pelato/pealed lemon 75 g
Succo di limone/Lemon juice 75 ml
Sale/Salt qb/to taste
Per Fonduta parmigiano/Parmigiano cream
Parmigiano Reggiano 100 g
Latte/Milk 100 ml
Per il pesto/For the basil pesto
Basilico /Basil 100 g
Pinoli/Pine nuts 5 g
Olio Evo/Evo oil 30 ml
Parmigiano Reggiano 20 g
Sale/Salt qb/to taste
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