It is indeed true that there are some recipes that are simply irresistible, and homemade Sofficini are a perfect example.
Simple, versatile, mouth-watering, in short, the tasty dish whose only problem is that you can never get enough and would never stop eating it. In addition, homemade Sofficini are perfect to let our imagination run free in stuffing them to suit any season and, why not, whatever ingredients are available in the fridge at home.
Remember that using béchamel sauce as a ‘wild card’ ingredient to keep the filling soft without it leaking out during cooking (as is easily the case when using a melting cheese) is a good solution. Watch the video about how to prepare homemade Sofficini step by step so it will be even easier to cook them.
And if you want to accompany them with a delicious salad, try this Dominican Salad.
32.40g carbohydrates per 100g
Ingredients for 15 pieces
Ingredients for the dough
- 250g gluten free bread flour mix, brand Nutrifree**
- 210g water
- 40g wholemeal rice flour*
- 30g extra virgin olive oil
- 7g brewer’s yeast
- 5g salt
- rice flour* for dusting
Ingredients for the filling
- 200g milk
- 120g cooked ham*
- 80g breadcrumbs*
- 40g Parmigiano Reggiano cheese, grated
- 1 egg
- 3 cherry tomatoes
- 20g wholemeal rice flour*
- 15g extra virgin olive oil
- a pinch of salt
- extra virgin oil to cook the Sofficini
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
- Put the flours in a planetary mixer and add the water with the dissolved brewer’s yeast. While mixing the ingredients, add salt and extra virgin olive oil. Continue mixing until the mixture is even and fairly compact, pulling it away from the sides of the planetary mixer from time to time.
- Place the dough in a bowl and cover it with cling film; leave it to rise in a warm place for about 2-2.5 hours or until it has doubled in volume.
- Prepare a firm béchamel sauce. Pour the extra virgin oil into a saucepan, mix it with the rice flour, then dilute with milk gradually so that no lumps form. Put the saucepan on the heat and let the sauce thicken. Remove from the heat and season with a pinch of salt and grated Parmesan cheese.
- When the Sofficini dough has risen perfectly, take pieces of dough and roll them out to a thickness of about 2mm. Cut discs 10cm in diameter and stuff them with cooked ham, 2 pieces of seedless dates and 1 teaspoon of béchamel sauce.
- Put a bit of water in a small bowl, dip a finger in it and wet half the circumference of each filled disc with it. Fold each disc in half so that the edges coincide and form a half-moon, pressing well to seal the Sofficini perfectly.
- Beat 1 egg in a bowl, dip the Sofficini in it, then cover them with breadcrumbs.
- Put a little oil in a non-stick frying pan and when it is hot, brown Sofficini on both sides. Wipe the non-stick pan well with paper towels between cooking different batches of Sofficini so as to remove breadcrumbs remaining in the pan that may burn.
- Lay the Sofficini on kitchen paper and serve hot.
Version with gluten of homemade Sofficini
To prepare homemade Sofficini with gluten, replace the gluten free flour with an equal amount of wheat flour and reduce the amount of water in the dough so that it is firm and not sticky, about 160g of water should be sufficient.
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