 Sorrentinos with Bolognese 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 of Argentine ravioli, 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 of York ham and mozzarella.
Italian-Argentine chef Donato Di Santis says that sorrentinos are not an Italian pasta, and almost certainly have their origins in the Rio de La Plata region. [2] It is believed that sorrentinos are a local variant of the Italian ravioli capresi , [3] whose dough is instead elaborated with flour, water and olive oil, while the filling is made with caciotta cheese, flavoured with oregano. [4]
Most sources point to an Italian immigrant from Sorrento, Rosalía Pérsico or his son Cayetano Pérsico, who created this pasta while working in a famous trattoria of Mar del Plata, [2] [5] [6] while other sources state that they originated in another restaurant in Mar del Plata called Sorrento. [5] [7] [8] There is a slightly different version of the later story, in which a chef from Mar del Plata made the first sorrentinos in a Buenos Aires' restaurant whose name is also Sorrento. [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 of Lions 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, like salmon mixed with rosemary [12] or tuna 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 are gluten-free and vegan recipes, with the dough made of rice flour, water and oil. [14] [15] The sauce for Sorrentinos in the original recipe is the "Véspoli's sauce", a mix of melted cheese, spinach and basil. [16]
Argentine cuisine is described as a blending of cultures, from the Indigenous peoples of Argentina who focused on ingredients such as humita, potatoes, cassava, peppers, tomatoes, beans, and yerba mate, to Mediterranean influences brought by the Spanish during the colonial period. This was complemented by the significant influx of Italian and Spanish immigrants to Argentina during the 19th and 20th centuries, who incorporated plenty of their food customs and dishes such as pizzas, pasta and Spanish tortillas.
A quesadilla is a Mexican dish consisting of a tortilla that is filled primarily with cheese, and sometimes meats, spices, and other fillings, and then cooked on a griddle or stove. Traditionally, a corn tortilla is used, but it can also be made with a flour tortilla.
An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spain, other Southern European countries, North African countries, Latin American countries, and the Philippines. The name comes from the Spanish empanar, and translates as 'breaded', that is, wrapped or coated in bread. They are made by folding dough over a filling, which may consist of meat, cheese, tomato, corn, or other ingredients, and then cooking the resulting turnover, either by baking or frying.
Ravioli are a type of stuffed pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine. Ravioli are commonly square, though other forms are also used, including circular and semi-circular (mezzelune).
An alfajor or alajú is a traditional confection typically made of flour, honey, and nuts. It is found in Argentina, Paraguay, Bolivia, the Philippines, Southern Brazil, Southern France, Spain, Uruguay, Peru, Ecuador, Colombia, Venezuela, El Salvador and Chile. The archetypal alfajor entered Iberia during the period of al-Andalus. It is produced in the form of a small cylinder and is sold either individually or in boxes containing several pieces.
Arepa is a type of flatbread made of ground maize dough stuffed with a filling, eaten in northern parts of South America since pre-Columbian times, and notable primarily in the cuisine of Venezuela and Colombia, but also present in Bolivia, Ecuador, and Central America.
Gofio is a sort of Canarian flour made from roasted grains or other starchy plants, some varieties containing a little added salt. Gofio has been an important ingredient in Canarian cooking for some time, and Canarian emigrants have spread its use to the Caribbean and the Western Sahara. There are various ways to use it, such as kneading, dissolving in soup, and baking. It can also be used as a thickener. It is also found in Argentina, Uruguay, and Chile, where it is known as harina tostada and is employed in a wide variety of recipes. The gofio commercially available in the Canary Islands is always finely ground, like ordinary flour, despite the definition given in the Spanish Dictionary of the Royal Academy.
Pão de queijo or Brazilian cheese balls is a small, baked cheese roll or cheese ball, a popular snack and breakfast food in Brazil. It is a traditional Brazilian recipe, originating in the state of Minas Gerais.
Chipa is a type of small, baked, cheese-flavored rolls, a popular snack and breakfast food in Paraguay. The recipe has existed since the 18th century and its origins lie with the Guaraní people of Asunción. It is inexpensive and often sold from streetside stands and on buses by vendors carrying a large basket with the warm chipa wrapped in a cloth.
Papas rellenas are a popular type of croquettes in Latin American regions such as Peru, Ecuador, Bolivia, Mexico, Chile, Colombia, and the Caribbean.
Caprese salad is an Italian salad made with sliced fresh mozzarella, tomatoes, and sweet basil and seasoned with salt and olive oil. It is usually arranged on a plate in restaurant practice. Like pizza Margherita, it features the colours of the Italian flag: green, white, and red. In Italy, it is usually served as an appetiser (antipasto), not a side dish (contorno), and it may be eaten any time of day. Caprese salad is one form of a caprese dish; it may also be served as a pizza caprese, pasta or sandwich.
Uruguayan cuisine is a fusion of cuisines from several European countries, especially of Mediterranean foods from Spain, Italy, Portugal and France. Other influences on the cuisine resulted from immigration from countries such as Germany and Scotland. Uruguayan gastronomy is a result of immigration, rather than local Amerindian cuisine, because of late-19th and early 20th century immigration waves of, mostly, Italians. Spanish influences are abundant: desserts like churros, flan, ensaimadas yoo (Catalan sweet bread), and alfajores were all brought from Spain. There are also various kinds of stews known as guisos or estofados, arroces, and fabada. All of the guisos and traditional pucheros (stews) are also of Spanish origin. Uruguayan preparations of fish, such as dried salt cod (bacalao), calamari, and octopus, originate from the Basque and Galician regions, and also Portugal. Due to its strong Italian tradition, all of the famous Italian pasta dishes are present in Uruguay including ravioli, lasagne, tortellini, fettuccine, and the traditional gnocchi. Although the pasta can be served with many sauces, there is one special sauce that was created by Uruguayans. Caruso sauce is a pasta sauce made from double cream, meat, onions, ham and mushrooms. It is very popular with sorrentinos and agnolotti. Additionally, there is Germanic influence in Uruguayan cuisine as well, particularly in sweet dishes. The pastries known as bizcochos are Germanic in origin: croissants, known as medialunas, are the most popular of these, and can be found in two varieties: butter- and lard-based. Also German in origin are the Berlinese known as bolas de fraile, and the rolls called piononos. The Biscochos were re-christened with local names given the difficult German phonology, and usually Uruguayanized by the addition of a dulce de leche filling. Even dishes like chucrut (sauerkraut) have also made it into mainstream Uruguayan dishes.
Italian Argentines are Argentine-born citizens who are fully or partially of Italian descent, whose ancestors were Italians who emigrated to Argentina during the Italian diaspora, or Italian-born people in Argentina.
Casunziei is the name in Ladin for a type of stuffed pasta, consisting of a filling sealed between two layers of thin pasta dough, folded in a typical half-moon shape. They are commonly homemade and are typical of the culinary tradition of the Dolomites area, in the northeastern part of Italy, especially the provinces of Belluno, Bolzano, and Trento.
Paraguayan cuisine is the set of dishes and culinary techniques of Paraguay. It has a marked influence of the Guaraní people combined with the Spanish cuisine and other marked influences coming from the immigration received by bordering countries such as Italian cuisine and German cuisine. The city of Asunción is the epicenter of the distinctive gastronomy that extends in current Paraguay and its areas of influence, which is the reason why is considered the mother of the gastronomy of the Río de la Plata. It is worth clarifying that in the Paraguayan society, the exchange of knowledge between mestizos, creoles and cario-guaraní people occurred before the Jesuit missions.
Pasta frola or pasta frolla is a type of sweet tart common to Italy, Argentina, Paraguay, Uruguay, Egypt and Greece. It is a covered, jam-filled shortcrust pastry dish principally made from flour, sugar and egg. Common fillings include quince cheese, dulce de batata, dulce de leche, guava, or strawberry jam. The covering of the tart is a thin-striped lattice which displays the filling beneath in rhomboidal or square sections. Pastafrola is most usually oven-baked in a circular shape. Most of the Greek versions of this dish are filled with sweet jam: it is considered a morning dessert.
Dumplings are a broad class of dishes that consist of pieces of cooked dough, often wrapped around a filling. The dough can be based on bread, wheat or other flours, or potatoes, and it may be filled with meat, fish, tofu, cheese, vegetables, or a combination. Dumplings may be prepared using a variety of cooking methods and are found in many world cuisines.
The Postre Balcarce or Balcarce dessert is a cake specialty of Balcarce, Argentina. Since 1958 it is the flagship product of the food company of the same name, Balcarce, from Mar del Plata.
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