Sofficini Homemade: everyone loves sofficini, they are a quick second course, crunchy and in a few minutes dinner is ready, well I discovered a recipe that is really the same as the original, the result? The homemade ones far outweigh the packaged ones, for flavor and for the quality of the ingredients used. I prepared about 10 with tomato sauce and 10 with ham and mozzarella. I have frozen them before cooking so if necessary I fry them or add a drizzle of oil and put them in the oven, a good side dish of vegetables and dinner is ready!
Ingredients for 20/22 sofficini 14 cm in diameter
- 800 ml of milk
- 400 gr of flour 00
- 30 gr of butter
- 2 teaspoons of salt
- breadcrumbs to taste
Stuffed with ham and mozzarella
cubes of cooked ham 200 gr
mozzarella cut into cubes 200 gr
bechamel 200 ml
a pinch nutmeg
Stuffed with tomato
200 gr of mozzarella cubes
300 ml of tomato sauce
oregano and extra virgin olive oil
How to make homemade Sofficini
Put the milk, butter and salt in a saucepan, when it comes to a boil, pour all the flour and begin to mix vigorously, when the walls of the saucepan begin to sizzle, remove the saucepan from the heat, pour the dough onto a work surface floured, we knead it for a few moments and give it a ball shape. Let it cool, after 15 minutes divide the dough into 4 parts and roll out the first "pastry" about 3-4 mm, flour the work surface and the rolling pin well
use a large enough bowl to shape the pastry and prepare the filling (ham in this case, mixing béchamel, ham, smoked cheese and a little nutmeg).
Make the discs with a few tablespoons of the ham mixture. Brush the inner edges of the sofficini with cold water and fold them in a half moon shape, seal them by pressing with the prongs of a fork. Let's move on to the breading: first we dip the sofficini in the beaten egg and then pass them in the breadcrumbs on both sides.
FRIED : fry the sofficini in hot oil (if we pour a little breadcrumbs in the oil and it starts to bubble then the oil is at the right temperature) pour 1 or 2 sofficini at a time into the oil, let them cook for 2 -3 minutes per side, until golden brown.
BAKED: If you prefer to bake the sofficini in the oven after breading, place the sofficini on a baking sheet lined with parchment paper, add a drizzle of oil on the surface and bake at 180 ° for 15 minutes, or until golden brown.
WINE PAIRING: Pagadebit of Romagna
For most of the wine pairings on this blog I consulted the site: www.vinacciolo.it
Enjoy your meal!