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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.
How To make Fusilli Alla Sorrentina (Sorrento Style Fusilli)'s Videos
Gnocchi Sorrentina with tomato basil sauce, made from scratch
Gnocchi alla Sorrentina is the most irresistible gnocchi you will find. How could anyone resist home made potato gnocchi baked in a tomato and basil sauce topped with mozzarella and pecorino cheese. This recipe is made from scratch. But of course you can also buy the gnocchi readymade for a quick meal.
If making the gnocchi, understand that different flours and potatoes contain different levels of hydration. Therefore, gnocchi makers usually do this by feel by adding the right amount of flour to balance. But don’t worry, no matter what, you will still have delicious gnocchi. They may be a little firmer or a little softer, but still taste delicious. Take notes and adjust the recipe measurements to suit your ingredients for next time. Remember to not over work the dough.
Gnocchi also freeze well, but are less suited for the fridge. If storing in the fridge, always cook them first and toss them in olive oil. Let them cool, cover then store.
Enjoy Gnocchi alla Sorrentina!
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Lemon spaghetti in Sorrento ???????????? So delicious! #cookistwow #shorts #sorrento #italy #pasta
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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Gnocchi alla Sorrentina | Gary's Kitchen | Giro d'Italia
Stop #10 - #Campania - Gnocchi alla Sorrentina
In 1660 many product have been imported in Europe from the 'New World', and some of those were potatoes and tomatoes.
This recipe was created more than 400 years ago in Sorrento (Campania) and nowadays it is loved and known worldwide.
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Music by Ende
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Ingredients:
- Gnocchi 500g
- Tomato Sauce 500g
- Mozzarella 125g
- Parmesan Cheese
- Garlic 2 Cloves
- Olive oil
- Fresh Basil
- Salt
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Step by step:
- Cut the mozzarella into 1cm cubes and put aside.
- In a frying pan heat the olive oil and add the garlic. Once golden add the tomato sauce, salt. Cover with the lid and let it cook for 10 minutes.
- In a saucepan, boil the gnocchi for a few minutes, drain and add them to the pan with the tomato sauce, add fresh basil and mix gently.
- Transfer everything to a baking dish creating layers of gnocchi coated with mozzarella and parmesan cheese.
- Bake in grill mode at 250°C for 10 minutes.
- Serve hot and enjoy.
#cookingchannel #easyrecipe #mozzarella #italianrecipe #vegetarianrecipe #garyskitchen #homemade #food
Gnocchi alla Sorrentina: easy Delicious Italian Recipe
For 2 persons
250g gnocchi
125g mozzarella
300ml tomato passata
few basil leaves
one clove garlic
olive oil
salt
pepper
30g parmesan cheese
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!