Sorrentinos de Jamón y Queso

The story

Sorrentinos are an Argentine pasta shape despite their Italian-sounding name. They emerged in the country’s Italian-Argentine restaurant culture and became especially associated with large round parcels filled generously with ham, mozzarella or ricotta. They are famous for their size and abundant molten filling. Thin but resilient pasta must contain the cheese without becoming heavy, and a simple sauce allows the interior to remain the focus. Sorrentinos are standard fare in neighbourhood pasta houses and Sunday family meals. They demonstrate how Argentina did not merely preserve Italian cooking but created new forms within it.

Ingredients

• Main
• 200 gram pasta flour
• 2 piece eggs
• 100 gram cooked ham
• 125 gram mozzarella or ricotta
• 25 gram Parmesan
• as needed Nutmeg
• as needed Tomato sauce or cream sauce
• to taste to taste salt

Method

1. Prepare the dough or pasta

   For potato dough, cook potatoes in their skins, peel and mash while hot. For filled pasta, roll dough thinly and keep it covered so it does not dry.

   Look for: Dough should be soft and smooth, not sticky-wet. Tip: Handle gently; light texture matters more than perfect shape. Avoid: Too much flour makes ñoquis or pasta heavy.

2. Shape evenly

   Roll into ropes and cut pillows for ñoquis, or fill and seal pasta with small mounds of filling, pressing out trapped air.

   Look for: Pieces should be even so they cook at the same speed. Tip: Dust lightly with flour but avoid burying the dough. Avoid: Air pockets can burst in boiling water.

3. Cook in salted water

   Boil in well-salted water at a gentle rolling boil until they float and feel tender.

   Look for: They should rise to the surface and look plump. Tip: Cook in batches so the water returns to heat quickly. Avoid: Overboiling breaks delicate pasta.

4. Sauce lightly

   Warm tomato sauce, tuco or butter separately, then lift the pasta into the sauce with a little cooking water.

   Look for: Sauce should coat without drowning the pasta. Tip: Finish with cheese at the table for a classic Argentinian-Italian feel. Avoid: Do not stir roughly; filled pasta tears easily.

5. Serve immediately

   Serve hot, with grated cheese and a small amount of extra sauce.

   Look for: Texture should be tender and light. Tip: For Ñoquis del 29, serve on the 29th with the traditional good-luck story. Avoid: Letting them sit unsauced makes them stick.

Nutrition

per serving

Estimated from recipe type and ingredient list; review before publishing formal nutritional claims.