I am for many moms a forbidden food yet children go crazy because they are golden and crunchy on the outside and soft and creamy on the inside. We are talking about the famous sofficini filled with stringy cheese. You know that preparing them at home is very simple?
How to make the dough for sofficini
To prepare the dough use a tea cup (approx. 200 ml) and a spoon as measuring spoons.
Bring to a boil then 1 cup of milk, 1 tablespoon of butter and a pinch of salt and then add one together cup of flour.
Turn off the heat immediately and turn with a wooden spoon until the dough detaches from the edges.
Wrap it in plastic wrap and let it rest in the refrigerator for 30 minutes.
Roll out the dough with a rolling pin adding flour to taste and cut it out with a glass or with a round pastry ring. The pastry should not be too thin.
Many delicious fillings
You can stuff your homemade sofficies as you prefer.
Children love them very simple with tomato and mozzarella or with cheese and ham.
They are also excellent i vegetarian fillings with ricotta and spinach or mixed vegetables such as courgettes and aubergines. For a different appetizer, instead, prepare mini sofficini and stuff them with sautéed mushrooms and ricotta. Finally, if you love cheeses, blend gorgonzola, fontina, mozzarella and parmesan and you will get a creamy and stringy filling.
Breading and baking
Once you cut the dough of the sofficini and prepare the filling, stuff them and close them with great care. At this point move on the sofficini in the beaten egg and then in the breadcrumbs and cook them in a pan with a little extra virgin olive oil or in the oven at 200 ° for about 15 minutes.
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