Sorrentinos are a type of paste characterized by possessing a rounded shape. They are very versatile, since they accept any type of filling. However, the most traditional are ricotta and cooked ham fillings. This time, in recipesgatis you will learn to prepare sorrentinos stuffed with pumpkin and accompanied by a tasty mushroom sauce and green. Although it seems a lie, the sorrentinos are of Argentine origin and then we will follow the step by step of the recipe as prepared in Argentina . The contrast between the natural sweetness of pumpkin and the other ingredients create incredible sensations in the palate. For this reason, we encourage you to discover with us how to do pumpkin and cheese to enjoy this family dish, which is very typical of Argentina on Sundays at noon.
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make pumpkin and cheese sorrentines: |
| 4 eggs 400 grams of flour 30 milliliters of olive oil 800 grams of palabaza 150 grams of semi -duro cheese 2 purple onions 1 onion of green 16 mushrooms 100 cubic centimeters of white wine 250 cubic cubic centimeters of cream OF MILK 1 PINK OF SAL 1 PINK OF PEPPER |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make pumpkin and cheese sorrentines:
1. Prepare the dough for sorrentinos. To do this, place the flour in a bowl forming a volcano with it. In the center, add salt, olive oil and 4 eggs. Little by little, go mixing and incorporating all the ingredients until you get a uniform dough. Let rest about 30 minutes before starting to stretch it.
2. Cut the sliced ​​pumpkin and place them on an oven tray with oil. Then, bake the pumpkin at 180 ºC until golden brown. Once cooked, puree, splashing to taste and reserve. Apart, the selected cheese and mix it with the pumpkin puree and a chopped and sauteed purple onion.
Trick: You can also cook the boiled pumpkin if you don want to wear the oven.
3. To form the pumpkin sorrentinos, stretch the dough with the shedding machine until it is very fine. On the Mold of Sorrentinos, dispose of a layer of dough, fill it with the pumpkin and cheese puree, place another sheet of dough on top and seal each sorrentine. To make the dough well sealed it is better to moisten it before. If you do not have a soverery machine, use a roller to stretch the dough.
Trick: but it has sorrentino molds, you can make them directly stretching the dough on the table and go curtanto with a round clip or a knife. Then, seal the edges with the tips of a fork.
4. Put a pot full of water and with a little salt on the fire. When it boils, add the pumpkin and cheese sorrentinos and count about 3 minutes of cooking. Remove them with a sparkling and reserve them while preparing the sauce.
5. For the sauce, finely pile the onion of green, the remaining purple onion in Juliana and the mushrooms in rooms. In a pan, sauté the onion and add the mushrooms. Solve both ingredients for a few minutes and pour the white wine, let alcohol evaporate and finally pour the cream. Salpiment to taste and add the sorrentinos. We have served the sorrentinos recipe for pumpkin and cheese like that, but it is true that you can accompany them with the sauce that you like best, such as a simple tomato sauce or a blue cheese sauce.
