Since I live abroad and am a mother I have learned to prepare sofficini, which I would have bought in Italy ready at the supermarket …
My baby loves them … and so do I!
They are healthy and genuine and I assure you that they have nothing to envy to those ready … in fact they are more good!
Here is my basic recipe for homemade sofficini and stuffing recipes.
Ingredients for the dough:
250 grams of milk
20 grams of butter
100 grams of flour
Salt to taste.
For the stuffing with mushrooms:
Bechamel
Sautéed mushrooms and smoothies
nutmeg
Fontina
Grated Parmesan cheese
Ingredients for the dough:
250 grams of milk
20 grams of butter
100 grams of flour
Salt to taste.
For the spinach filling:
Bechamel
nutmeg
Cooked spinach and smoothies
mozzarella cheese
Grated Parmesan cheese
Ingredients for the dough:
250 grams of milk
20 grams of butter
100 grams of flour
Salt to taste.
For the pizzaiola filling:
Bechamel
nutmeg
Tomato
Origan
Mozzerelline
Grated Parmesan cheese
Ingredients for the dough:
250 grams of milk
20 grams of butter
100 grams of flour
Salt to taste.
Meat-filled sofficini:
Besciamella q.b.
100 gr of minced meat
100 gr of grated mortadella
Chopped celery
Grated carrot
Chopped onion
nutmeg
Half a glass of white wine
Tomato sauce q.b.
Grated Parmesan cheese
Olive oil
Salt and pepper
Method:
Prepare a ragù of restricted meat and then add the béchamel and grated Parmesan. Put everything in the mixer and stuff the sofficini.
For the ham and olive filling:
Bechamel
nutmeg
Diced cooked ham
Mozzerelline
Tomato sauce with olives
Grated Parmesan cheese
For the eggplant filling:
Bechamel
Cooked aubergines and blend with the onion
Tomato sauce
Basil
Mozzerelline
Mortadella minced
Grated Parmesan cheese
For the filling with zucchini:
Bechamel
nutmeg
Chopped and cooked onion
Grated and cooked zucchini in a pan
Diced cooked ham
Mozzerelline
Grated Parmesan cheese
For breading and cooking:
Milk with beaten eggs
Bread crumbs
Seed oil
Salt to taste
Method :
Boil the milk with the butter, salt and add the flour, stirring until the mixture is smooth and thick. Let cool and knead to create a ball.
Use a rolling pin to make a thin sheet and create many circles with a cup.
Prepare the fillings by mixing the ingredients together.
Put the fillings inside the circles and close well.
Pass the sofficini in milk and beaten eggs. Pass them in breadcrumbs on both sides.
Finally, cook the soficini in the pan with a bit of seed oil or in the oven at 180 degrees until they are golden brown.
For the fillings the secret is to always put the béchamel mixed with the other ingredients that are blended with cream or very small pieces. Never forget to cook aubergines, courgettes, spinach or mushrooms in a pan.
Serve the sofficini very hot
Enjoy your me
Sofficini fatti in casa - Sofficini Homemade
Sofficini fatti in casa - Sofficini Homemade
Ingredients
- Milk with beaten eggs
- Bread crumbs
- Seed oil
- Salt to taste
- 250 grams of milk
- 20 grams of butter
- 100 grams of flour
- Salt to taste
