1In a pot, combine water, flour, and oil. Heat until boiling, then stir continuously until the dough comes off the pot and is less sticky. Cook for a couple of minutes.
2In a pot, combine water, flour, and oil. Heat until boiling, then stir continuously until the dough comes off the pot and is less sticky. Cook for a couple of minutes.
3In a pot, combine water, flour, and oil. Heat until boiling, then stir continuously until the dough comes off the pot and is less sticky. Cook for a couple of minutes.
4Remove the dough from the stove and let it cool for about 10 minutes.
5Remove the dough from the stove and let it cool for about 10 minutes.
6Remove the dough from the stove and let it cool for about 10 minutes.
7Prepare the filling: cube mozzarella, make a simple tomato sauce with salt and basil, or mix ricotta, cooked spinach, mozzarella, Parmesan, and salt.
8Prepare the filling: cube mozzarella, make a simple tomato sauce with salt and basil, or mix ricotta, cooked spinach, mozzarella, Parmesan, and salt.
9Prepare the filling: cube mozzarella, make a simple tomato sauce with salt and basil, or mix ricotta, cooked spinach, mozzarella, Parmesan, and salt.
10Lightly flour a work surface and knead the dough until smooth.
11Lightly flour a work surface and knead the dough until smooth.
12Lightly flour a work surface and knead the dough until smooth.
13Roll out the dough to a thickness just under half a centimeter.
14Roll out the dough to a thickness just under half a centimeter.
15Roll out the dough to a thickness just under half a centimeter.
16Cut out circles using a cup or ring (about 12cm in diameter). Reshape the scraps and cut more circles.
17Cut out circles using a cup or ring (about 12cm in diameter). Reshape the scraps and cut more circles.
18Cut out circles using a cup or ring (about 12cm in diameter). Reshape the scraps and cut more circles.
19Place a small amount of filling (e.g., mozzarella, tomato sauce, basil) in the center of each circle, being careful not to overfill.
20Place a small amount of filling (e.g., mozzarella, tomato sauce, basil) in the center of each circle, being careful not to overfill.
21Place a small amount of filling (e.g., mozzarella, tomato sauce, basil) in the center of each circle, being careful not to overfill.
22Fold each circle in half to form a crescent shape.
23Fold each circle in half to form a crescent shape.
24Fold each circle in half to form a crescent shape.
25Press the edges with your fingers to seal, then create characteristic lines with a fork.
26Press the edges with your fingers to seal, then create characteristic lines with a fork.
27Press the edges with your fingers to seal, then create characteristic lines with a fork.
28Prepare a batter with eggs, flour, and milk. Whisk well.
29Prepare a batter with eggs, flour, and milk. Whisk well.
30Prepare a batter with eggs, flour, and milk. Whisk well.
31Dip each sofficino in the egg mixture, then coat thoroughly with breadcrumbs mixed with turmeric.
32Dip each sofficino in the egg mixture, then coat thoroughly with breadcrumbs mixed with turmeric.
33Dip each sofficino in the egg mixture, then coat thoroughly with breadcrumbs mixed with turmeric.
34Fry the sofficini in hot oil (around 170°C) until golden brown and crispy, about 2-3 minutes per side, or bake in a preheated oven at 200°C for 12 minutes.
35Fry the sofficini in hot oil (around 170°C) until golden brown and crispy, about 2-3 minutes per side, or bake in a preheated oven at 200°C for 12 minutes.
36Fry the sofficini in hot oil (around 170°C) until golden brown and crispy, about 2-3 minutes per side, or bake in a preheated oven at 200°C for 12 minutes.
Ingredients
300 ml water
300 ml water
300 ml water
150 g flour
150 g flour
150 g flour
2 tbsp oil
2 tbsp oil
2 tbsp oil
4 small pieces mozzarella for pizza
4 small pieces mozzarella for pizza
4 small pieces mozzarella for pizza
1 teaspoon tomato sauce
1 teaspoon tomato sauce
1 teaspoon tomato sauce
1 small piece basil
1 small piece basil
1 small piece basil
2 tbsp ricotta cheese
2 tbsp ricotta cheese
2 tbsp ricotta cheese
1 portion spinach, cooked and squeezed
1 portion spinach, cooked and squeezed
1 portion spinach, cooked and squeezed
1 pinch Parmesan cheese
1 pinch Parmesan cheese
1 pinch Parmesan cheese
1 pinch salt
1 pinch salt
1 pinch salt
1 large eggs
1 large eggs
1 large eggs
2 tbsp milk
2 tbsp milk
2 tbsp milk
1 cup coarse breadcrumbs
1 cup coarse breadcrumbs
1 cup coarse breadcrumbs
1 pinch turmeric
1 pinch turmeric
1 pinch turmeric
Equipment
potrolling pincup or pastry cutting ring (12cm diameter)forkfrying panthermometer (optional)
Tips
For the dough, cooked flour pasta is best as it remains colder and more manageable.
Don't be scared if the dough is sticky; it's normal.
When filling, don't overfill to prevent them from exploding.
For a crispier result, lightly oil the breadcrumbs before baking.
Fry or bake in batches to maintain oil temperature.
To prevent the 'cave effect' (empty inside), make sure sofficini are full and well-closed.
If a sofficino has a hole and sauce leaks, you can dip it in the egg mixture.
Sofficini can be frozen raw or cooked and then cooked from frozen.
When measuring frying oil temperature, keep the thermometer about half an inch from the bottom of the pot.