 Sorrentinos withBolognese sauce | |
| Type | Pasta,dumplings |
|---|---|
| Place of origin | Argentina |
| Region or state | Mar del Plata,Buenos Aires |
| Main ingredients | Flour,water,eggs, filling |
Sorrentinos are a type ofArgentineravioli, but larger, more circular and originally wrapped without fluted edge.[1] The dough is made with flour and eggs, and the filling of the original recipe consists ofYork ham andmozzarella.
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Italian-Argentine chef Donato Di Santis says that sorrentinos are not an Italian pasta, and almost certainly have their origins in theRio de La Plata region.[2] It is believed that sorrentinos are a local variant of the Italianraviolicapresi,[3] whose dough is instead elaborated with flour, water andolive oil, while the filling is made withcaciotta cheese, flavoured withoregano.[4]
Most sources point to anItalian immigrant fromSorrento, Rosalía Pérsico or his son Cayetano Pérsico, who created this pasta while working in a famoustrattoria ofMar del Plata,[2][5][6] while other sources state that they originated in another restaurant in Mar del Plata calledSorrento.[5][7][8] There is a slightly different version of the later story, in which achef from Mar del Plata made the first sorrentinos in a Buenos Aires' restaurant whose name is alsoSorrento.[9] Argentino "Chiche" Véspoli, another immigrant from Sorrento was the owner of the first restaurant to serve up the dish, and recognized as such by Sorrento's authorities and the Sorrento's chapter ofLions Club.[10]
The dough is made with flour and eggs, and they have a variety of fillings that can combine mozzarella,ricotta,York ham, spinach, pumpkin,chard,caramelized onions or nuts.[5][7][11] There are variants that add fish, herbs and olives to the filling, likesalmon mixed withrosemary[12] ortuna with parsley and olives.[13] The use of poultry is not unusual.[14] In the original recipe, the pasta was shaped with the border of a cup.[6] There aregluten-free andvegan recipes, with the dough made of rice flour, water andoil.[14][15] Thesauce for Sorrentinos in the original recipe is the "Véspoli's sauce", a mix of melted cheese, spinach and basil.[16]
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