Name: Sorrentinos
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 3
Ingredients: For the Pasta Dough:; 140g (3/4 cup; 5 ounces) semolina, plus more for dusting; 1 1/2 teaspoons Diamond Crystal kosher salt; for table or fine sea salt, use half as much by volume; 3 large egg yolks; 25ml (1 tablespoon plus 2 teaspoons) room-temperature water; For the Filling:; 14 ounces (400g) king oyster mushrooms, cut into 1/4-inch cubes; 1/2 cup (60ml) extra-virgin olive oil; 2 teaspoons (10ml) toasted sesame oil; 6 sprigs thyme, leaves picked and minced; 4 sprigs sage, leaves picked and minced; 2 sprigs rosemary, stems discarded and needles minced; 1 teaspoon Spanish paprika; Kosher salt; 4 large leeks (about 10 ounces; 280g each), washed well of any sand or grit, white part finely diced, green parts reserved for another use; 8 ounces (227g) low-moisture mozzarella, shredded; 3 1/2 ounces (100g) Parmigiano-Reggiano, grated; 1/4 teaspoon red pepper flakes; 1/4 teaspoon grated nutmeg; For the Sauce:; 1 tablespoon (15ml) extra-virgin olive oil; 4 medium cloves garlic, minced; 3 sprigs fresh rosemary, bent in half and tied together with kitchen twine; One 14-ounce (397g) can whole peeled tomatoes with their juices, crushed by hand; 1 1/2 cups (355ml) heavy cream

Ingredients

(Servings: 3)

140g (3/4 cup; 5 ounces) semolina, plus more for dusting

1 1/2 teaspoons Diamond Crystal kosher salt; for table or fine sea salt, use half as much by volume

3 large egg yolks

25ml (1 tablespoon plus 2 teaspoons) room-temperature water

14 ounces (400g) king oyster mushrooms, cut into 1/4-inch cubes

1/2 cup (60ml) extra-virgin olive oil

2 teaspoons (10ml) toasted sesame oil

6 sprigs thyme, leaves picked and minced

4 sprigs sage, leaves picked and minced

2 sprigs rosemary, stems discarded and needles minced

1 teaspoon Spanish paprika

Kosher salt

4 large leeks (about 10 ounces; 280g each), washed well of any sand or grit, white part finely diced, green parts reserved for another use

8 ounces (227g) low-moisture mozzarella, shredded

3 1/2 ounces (100g) Parmigiano-Reggiano, grated

1/4 teaspoon red pepper flakes

1/4 teaspoon grated nutmeg

1 tablespoon (15ml) extra-virgin olive oil

4 medium cloves garlic, minced

3 sprigs fresh rosemary, bent in half and tied together with kitchen twine

One 14-ounce (397g) can whole peeled tomatoes with their juices, crushed by hand

1 1/2 cups (355ml) heavy cream

Sorrentinos

Ingredients

For The Pasta Dough

For The Filling

For The Sauce

Steps

Nutrition Facts

Comments

Sorrentinos

Ingredients

For The Pasta Dough

For The Filling

For The Sauce

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts