If you thought Pasta was an exclusively Italian pleasure… Think Again. I’ve uncovered an authentic, All-Argentinian Pasta: They’re called Sorrentinos – and they’re actually a distant cousin of Italian Ravioli. But their story is one of evolution and adaptation…
If they’re Ravioli, how are they Authentically Argentinian? Good Question. But we have good answers. They actually came into being under the loving hands of restaurateurs who had immigrated from Italy in the mid 20th Century – the Pérsico and Véspoli families – and settled in Mar del Plata.
The same, but different…
The Véspoli family famously served Sorrentinos at their restaurant, Trattoria Napolitana Véspoli, which is widely considered the country’s first ‘sorrentinería’. Yes… The dish is so popular and so Argentinian that the culture has created a name not only for the dish but the restos it’s served in!
The name ‘Sorrentino’ refers to the Italian city the inventors came from.
The pasta is traditionally somewhat bigger (broader) than Ravioli, round or half-moon shaped, and sealed without major crimping. Many cooks just use the rim of an upturned glass to cut them out.
They’re also significantly taller than Ravaloi, with room for an extravagant volume of filling.
The filing is traditionally Argentinian cooked ham (‘Jamón cocida’ or ‘jamón de York’; often just ‘York’), and cheese. But now – in the 21st century, when the younger Gens want what they want when they want it, the way they want it – almost anything goes…
The recipe
We’ve chosen a Sorrentinos recipe for you that claims to be authentic, and is contributed by an Hisp-anic food company that should know its onions on this one. And it’s a detailed, tip-filled treatise you’ll be able to leverage with other pasta dishes – from anywhere.
The sauce…
It wouldn’t be a true Sorrentino without the right sauce. And you’ll find some definite points of con-cordance between traditional Italian pasta sauces and the authentic Argentinian ones…
- Rosa (Tuco con Crema) A highly popular everyday choice. It is a smooth, comforting blend of a classic slow-cooked Argentine tomato sauce
- Salsa Scarparo A rich and savory favorite specifically paired with sorrentinos. It combines a light cream or white sauce base with tomato puree, green onions, and chopped pancetta or bacon.
- The Original ‘Estilo Véspoli As served at Vespoli’s restaurant in Mar del Plata — widely credited as the birthplace of the dish — the original signature sauce is a simple, aromatic blend of melted cheese, and fresh spinach.
- Salsa de Tomate / Fileto A straightforward, traditional tomato sauce cooked with garlic and fresh basil, often topped with a generous amount of grated Parmesan cheese.
My take
You’ll love Sorrentinos as a change from regular Ravioli. And you’ll love the sauces referenced as change-ups to all kinds of pasta dishes you’re already familiar with!
~ Maggie J.