Homemade Italian sofficini are a well known and loved dish in Italy, especially by the little ones. You can prepare them in many different ways, with fillings based on vegetables or cured meats.
To prepare them, reduce into discs a basic dough, stuff and fry them in boiling oil. Whatever the stuffing is, success is assured, especially among children who will go crazy.
- 1 cup 00 flour
- 1 cup milk
- salt, to taste
- cooked ham
- 2 eggs
Mix in a small saucepan the 00 flour and the milk. Add a cube of butter and a pinch of salt according to your tastes.
Stir until the dough is compact. Wrap it in a food wrap film and leave it aside to rest. Once cold, let it rest in the refrigerator for an hour.
In a bowl add béchamel, mozzarella in cubes and ham. Mix them. Roll out the dough on the floured work surface. Spread it very thin.
With a food ring mold or with the appropriate tool to make panzerotti make the discs.
Add some spoons of stuffing, wet the edges with water and close the tool so as to make your sofficini.
Pass the sofficini first in the beaten eggs and then in the breadcrumbs, taking care to sprinkle the whole surface well.
Fry in hot oil until the sofficini are golden. Serve them warm.
Store your homemade Italian sofficini for one day at most, covered with food wrap film. Stuff with mushrooms and cheese or with cheddar cheese and bacon.