Sofficini
Directions
- 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.
- 2Remove the dough from the stove and let it cool for about 10 minutes.
- 3Prepare the filling: cube mozzarella, make a simple tomato sauce with salt and basil, or mix ricotta, cooked spinach, mozzarella, Parmesan, and salt.
- 4Lightly flour a work surface and knead the dough until smooth.
- 5Roll out the dough to a thickness just under half a centimeter.
- 6Cut out circles using a cup or ring (about 12cm in diameter). Reshape the scraps and cut more circles.
- 7Place a small amount of filling (e.g., mozzarella, tomato sauce, basil) in the center of each circle, being careful not to overfill.
- 8Fold each circle in half to form a crescent shape.
- 9Press the edges with your fingers to seal, then create characteristic lines with a fork.
- 10Prepare a batter with eggs, flour, and milk. Whisk well.
- 11Dip each sofficino in the egg mixture, then coat thoroughly with breadcrumbs mixed with turmeric.
- 12Fry 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
- 150 g flour
- 2 tbsp oil
- 4 small pieces mozzarella for pizza
- 1 teaspoon tomato sauce
- 1 small piece basil
- 2 tbsp ricotta cheese
- 1 portion spinach, cooked and squeezed
- 1 pinch Parmesan cheese
- 1 pinch salt
- 1 large eggs
- 2 tbsp milk
- 1 cup coarse breadcrumbs
- 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.
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