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

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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