Homemade Sofficini
For an Italian child in the early eighties Sofficini were the dream dinner. One of the very first frozen process foods available in Italian Supermarkets, Sofficini were a melting in the mouth combination of a deep fried sort of dumpling filled with an array of different ingredients.
My Mum obviously never bought them, as they were deemed to be totally unsuitable for an healthy diet (quite rightly so!), and I only ate them if I was having lunch or dinner at a friends house, whose Mum was not good enough to make things from scratch, therefore not looking after her children properly, therefore a second chance to go for lunch there and getting a portion of sofficini would not occur.
This Sofficini desire must have been very common as now Italian bloggers are publishing a plethora of recipe for home made ones, and last night I did indulge! Delicious!! Total comfort food!!!
Ingredients:
Dough:
300g all purpose flour
400 ml milk
30 g butter
1 pinch salt
bread crumbs
2 eggs
Filling:
Cheddar cheese
mozzarella
tomato sauce
oregano
Oil for frying
Put all the milk in a medium-sized saucepan together with the butter then place the saucepan over a moderate heat and bring to the boil.
Then tip the flour and salt in – all in one go – with one hand, while you beat the mixture vigorously with the other with a wooden spoon. Do not worry about lumps; transfer the mixture to your worktop, let it cool a bit and work it with your hands like a normal dough, until it is smooth. Alternatively use a planetary mixer which saves you from scolding your hands and does all the work for you.
Roll the dough on a floured surface to about 2 mm thick. Cut it in 10 cm diameter circles with a dough cutter or a bowl.
It is time for the filling. You can use cubed cheddar cheese, or a spoonful of tomato sauce with some mozzarella cubes and a touch of oregano, or whatever takes your fancy, as long as it will melt into a creamy consistency.
Fold the circle in two like a parcel and make sure to seal the edges well. Dip into the beaten eggs, roll it into bread crumbs and then fry it in a large pan with very hot oil ( I used a mixture of olive and seeds oil).
Serve at once, Sofficini must be eaten scolding hot!
My Mum obviously never bought them, as they were deemed to be totally unsuitable for an healthy diet (quite rightly so!), and I only ate them if I was having lunch or dinner at a friends house, whose Mum was not good enough to make things from scratch, therefore not looking after her children properly, therefore a second chance to go for lunch there and getting a portion of sofficini would not occur.
This Sofficini desire must have been very common as now Italian bloggers are publishing a plethora of recipe for home made ones, and last night I did indulge! Delicious!! Total comfort food!!!
Dough:
300g all purpose flour
400 ml milk
30 g butter
1 pinch salt
bread crumbs
2 eggs
Filling:
Cheddar cheese
mozzarella
tomato sauce
oregano
Oil for frying
Put all the milk in a medium-sized saucepan together with the butter then place the saucepan over a moderate heat and bring to the boil.
Then tip the flour and salt in – all in one go – with one hand, while you beat the mixture vigorously with the other with a wooden spoon. Do not worry about lumps; transfer the mixture to your worktop, let it cool a bit and work it with your hands like a normal dough, until it is smooth. Alternatively use a planetary mixer which saves you from scolding your hands and does all the work for you.
Roll the dough on a floured surface to about 2 mm thick. Cut it in 10 cm diameter circles with a dough cutter or a bowl.
It is time for the filling. You can use cubed cheddar cheese, or a spoonful of tomato sauce with some mozzarella cubes and a touch of oregano, or whatever takes your fancy, as long as it will melt into a creamy consistency.
Fold the circle in two like a parcel and make sure to seal the edges well. Dip into the beaten eggs, roll it into bread crumbs and then fry it in a large pan with very hot oil ( I used a mixture of olive and seeds oil).
Serve at once, Sofficini must be eaten scolding hot!
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