Sofficini

Name: Sofficini
Total time: 12 min
Cuisine: Italian
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

12m

Serves 1

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Sofficini

tiktok.com

12m

Serves 1

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.

Sofficini

Sofficini

Directions

Ingredients

Equipment

Tips

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