Cooking tips sorrentine - Full Seppioline to the Sorrentina
1 kg. of seppioline
100 grs. of grated parmesan cheese
100 grs. of mozzarella
50 grs. of uvetta sultanina
Oil of olive
1 clove of garlic
300 gr.dis pomodorini
To clean well the cuttlefishes from the contained impurities in the pouch, to remove the inside cartilage and to cut the tentacles. To prepare in a terrina the stuffing amalgamating to the eggs so much parmesan cheese so that to get an I mix creamy and dense, to unite a pinch of salt and pepper the mozzarella cut to dadini and the uvetta sultanina.
To fill the pouches of the seppiolines with this prepared and to sew the opening with white thread.
In a saucepan where the crushed garlic will have left its fragrance to the oil of olivo and the peperoncino you/he/she will have made him more arrogant person, eliminates both the garlic and the peperoncino and to replace them with the tentacles. To leave them soffriggere before adding the full seppiolines cooking her for a few minutes to happy fire.
To unite the crushed pomodorinis, to regulate the quantity of salt, to lower the flame, to cover the saucepan and to leave to cook for about twenty minutes.
Before serving to remove from them the thread that he/she closes her, to abandon her in a dish, covered by their salsetta with addition of minced parsley.
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.