"Schiaffoni alla sorrentina" (Sorrento-style slaps) is one of Chef Alessandro Borghese's revival recipes: a rich yet simple dish. For the sauce, it's essential to use not only the sauce, but also fresh cherry tomatoes crushed in the pan, some basil leaves, and a little mozzarella. Simply drain the pasta three-quarters full, layer it with the sauce, mozzarella, and spicy provolone, and savor the unique, full-bodied flavor of this recipe: enjoy!
Ingredients for 4 people- 320 g of Schiaffoni
- 600 g of datterini tomatoes
- 1 white onion
- 1 clove of garlic
- 4 tablespoons of EVO oil
- 8 basil leaves
- 200 g of buffalo mozzarella
- 40 g of spicy provolone
- Salt and pepper to taste
- Tomato sauce to taste
Bring water for the pasta to a boil, seasoning with salt. Add the pasta. Sauté the chopped onion with an unpeeled garlic clove and a drizzle of extra virgin olive oil. Add the cherry tomatoes and let them soften. After a few minutes, mash them with a fork, remembering to remove the garlic. Stir in the tomato sauce and basil leaves. Drain the pasta when it's 3/4 cooked and toss it in the sauce with a drizzle of extra virgin olive oil. Pour a first layer of pasta into a crockpot, top with a few mozzarella flakes and a sprinkling of spicy pepperoni, and continue layering. Finish with a final layer of mozzarella and provolone. Bake at 200°C until golden brown.
