SORRENTO

Apartments in SORRENTO

Photo	Name	Area	Province	Accom. type
	ANTICA DIMORA	Sorrento	Naples	Apartment
	B&B Sorrento Babyluna	Sorrento	Naples	BED & BREAKFAST
	B&B Sweet Home Sorrento	Sorrento	Naples	BED & BREAKFAST
	Babyluna Trilo	Sorrento	Naples	Apartment
	BED & BREAKFAST LA NUIT	Sorrento	Naples	BED & BREAKFAST
	BLUROOMS	Sorrento	Naples	BED & BREAKFAST
	Casa Josella - Sant'Agata sui Due Golfi	Sorrento	Naples	Apartment
	Casa Vilù Apartment	Sorrento	Naples	Apartment
	CHIARA APARTMENT	Sorrento	Naples	Apartment
	GRAND HOTEL LA FAVORITA	Sorrento	Naples	Hotel
	HILTON SORRENTO PALACE	Sorrento	Naples	Hotel
	Hotel La Pergola	Sorrento	Naples	Hotel
	Kalimera apartments	Sorrento	Naples	Residence
	LETIZIA APARTMENT	Sorrento	Naples	Apartment
	Maison San Paolo	Sorrento	Naples	BED & BREAKFAST
	Mansarda a Sorrento	Sorrento	Naples	Apartment
	NONNA NETTA APARTMENT	Sorrento	Naples	Apartment
	Relais Diana	Sorrento	Naples	Villa
	Relais Villa Pane	Sorrento	Naples	BED & BREAKFAST
	Residence Rossana - Apartment Arancio	Sorrento	Naples	Apartment
	Sorrento Apartments	Sorrento	Naples	Apartment
	Villa La Contessina	Sorrento	Naples	Villa

CHOOSE A REGION OF ITALY

For 4-6 servings:

• 400 g malloreddus
• 450 g minced cinghiale (wild boar)
• 450 g tomato sauce
• 1 onion
• some bay leaves
• grated pecorino
• extra-virgin olive oil
• salt
• pepper

Sauté the onion in a generous quantity of oil, add the minced meat, flavour with a pinch of salt and one of pepper, and leave to brown for a few minutes. Add the tomato sauce with some bay leaves, and cook slowly for two hours. After cooking the malloreddus in plentiful salted water, drain and flavour with the sauce and the grated pecorino.