Cooking tips sorrentine - Peppers to the Sorrentina
1 kg. of peppers
25 grses. of capers
100 grses, of black olives of Gaeta
300 grses. of tuna sott'olio
200 grses. of bread crumb
Sauce of tomato
To remove from the peppers the superior cap, to deprive them burdens seeds, to sprinkle them of salt and to make to drip them.
To make to toast the bread crumb in to frying bread with half glass of oil add the done grape to recover in lukewarm water, the olives of pitted Gaeta and sorts to bits, the tuna, the pinolis, the capers, the basil and the minced garlic. To salt the all and it pours burdens sauce of tomato to mix well.
With the mixture to fill the peppers. To systematize them in to baking-bread and on each to still pour to po of sauce, to bathe he/she anchors them with to po of oil and to make to cook them moderate to oven for to couple of hours.
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.