Cooking tips sorrentine - Potato dumplings to the Sorrentina
Grandmother's recipes Rosaria (his/her grandmother recommends to taste the dishes in company and to accompany her with a glass of wine or liqueur local).
1 Kg. of potatoes
200 grs. of flour
1 spoon of oil of olive or butter
a pinch of salt
To prepare a pasta with the boiled potatoes and squeezing, with the flour, the eggs, the oil or the butter and a pinch of salt. When a homogeneous pasta is gotten, to form a thick roll a finger that needs to cut in small equal pieces, making them roll on the tines of a fork so that to hollow out the potato dumplings so that can welcome more sauce and therefore more taste.
To throw them in hot and salty water. They will be cooked not as soon as they will go up again floating.
After being gone up again floating to systematize them in an oven baking-pan or in small individual terrine, to season them with sauce of tomato, abundant grated parmesan cheese and dadini of mozzarella. Gratinarli to the oven and, during to serve to garnish them to them with fresh basil.
Il Ristorante “Le Palme”, adagiato nel verde delle colline sorrentine, è una splendida “finestra” sul Golfo di Sorrento e di Napoli. Aperto a pranzo e cena, “Le Palme” è adatto per festeggiare anniversari e matrimoni o semplicemente per trascorrere una giornata, una serata in un'atmosfera luminosa, caliente e rilassante.