“Sofficini ” is a very famous brand name that replicates a number of very famous recipes in Italy, ranging from panzerotto, crescino, Spanish panadillas to calzone.
If you make it at home, fill it well to avoid the surprise of finding it almost empty inside, as happens with the ones from the supermarket!
Ingredients for 10 crispy pancakes:
300 ml – 1 1/4 cups water
2 tbsp oil
150 g – 1 1/4 cups flour
little salt
First filling:
50 g – 1.8 oz cooked spinach
50 g – 1.8 oz ricotta cheese
50 g – 1.8 oz mozzarella cheese
Second filling:
2 tbsp tomato sauce
basil and salt
to bread:
1 egg
2 tbsp flour
2 tbsp milk
fry oil
How to make it:
In a pot put water with 2 turns of oil and a little salt, when it is hot add the flour and mix by cooking for 2 minutes.
Remove from the heat and leave to cool. At this stage the dough is rough and sticky.
Meanwhile, prepare all the ingredients for the filling.
Flour the table and knead the dough lightly, it will immediately become smooth and soft.
Roll out the dough with a 4 mm rolling pin, don’t call the surveyor, do it by eye!
Cut out circles 12-13 cm / 4.5 – 5 inches in diameter with a cup.
You can knead the leftover dough again, flatten it and make more circles without wasting it.
Place each circle of dough in the palm of your hand, remove the excess flour and place a small handful of cheese or mozzarella and a teaspoon of tomato sauce seasoned with salt and oregano or basil in the center. Close the dough like a dumpling, pinching the edges without letting the filling out, then place the giant ravioli on the table and flatten the edges a little with a fork to close them tightly.
Other crispy pancakes can be filled with spinach and cheese, or ham, mozzarella and béchamel.
Beat an egg and two tablespoons of flour in a bowl, add 2 tablespoons of milk to make a batter, like crepes, which will be used for the breadcrumbs.
Prepare another bowl with plenty of breadcrumbs.
Dip the pancakes in the batter and then in the breadcrumbs and place them on a tray.
Fry the pancakes in a small pan with plenty of oil, 170° C / 338° F 2 at a time, so that the oil doesn’t cool and they are well fried, crispy and piping hot.
Great on their own or with your favorite sauce.
Change hands so you don’t make…Puffy and crispy! Call them dumplings, call them crispy pancakes, small bundle, call them whatever you want, but they are known by the very famous commercial name of sofficini. Let’s look at two-three versions of them as cooking and even toppings on how to fill them in a yummy, practical and quick way. To make our own sofficini we can use pizza dough, crazy dough, pate brisée, shortbread dough, but the best dough is Heat treat flour dough because it remains softer and crumblier afterwards. three hundred ml or grams of water. A little bit of fat is needed to make the dough crumbly. Ideally, a little bit of oil, two tablespoons otherwise two knobs of butter or a small piece of lard, but oilis best in my opinion. Two tablespoons. Usually you don’t salt water-and-flour dough because they turn gray, but in this case I put it in because then they have to be breaded anyway when the water starts to smoke that it’s close to boiling flour whatever you want, regular one, soft wheat, all purpose one, bread flour, whole wheat one hundred and fiftygrams which is half the water. The flour will dissolve right away in the water, it will lump a bit, but don’t be scared, you just work it for a little while on the heat. You drag it around the pan for a couple of minutes, until the dough comes well off the pot and is a little less sticky, but a little sticky it remains, so don’t panic. Off the heat. The dough is hot, it is sticky, it feels like rubber, seriously It’s Sticky and seems rubber. It is obnoxious. We let it cool ten minutes. Meanwhile we prepare the ingredients to make the filling, so later we work it without burning our hands. I prepare mozzarella cubed, not mozzarella the watery kind, the somewhat firmer kind for pizza. I prepare some tomato sauce with a little salt and basil because we are going to make pizza flavor crispy pancakes,with mozzarella and tomato. Other pancakes I make with ricotta and spinach and mozzarella, so cooked spinach I squeeze it. Four stabs. Two tablespoons of ricotta. Then I put in the mozzarella, parmesan, a little salt and mix. But you can also make, for example, with sautèed mushrooms mixed with mozzarella and béchamel, or cooked ham, mozzarella and béchamel and mix them, in short like a pizza, you can put in whatever you like. The dough has warmed up, so a little bit of flour on the table and I put my dough in. Now you see it so ugly, but you will see that now it becomes beautiful. In real time, look how ugly it is. I swing it a little bit on the flour. it has already changed its face. Look! We do it in the two verses,in one minute it will be nice and smooth. Look, how nice! It’s still warm, now you can even wait five minutes. Anyway still flour, rolling pin and roll out thickness just under half an inch. With the flour already baked we can also afford to leave it a certain thickness. See? Flour more underneath, on top less. Because later, when we close them,at least they stick more easily. Get a cup, a large glass or a ring to cut the dough. You feel it by touching it that it is thick,however it is a bit like rubber is already cooked. Cut circles making the best use of the spaces. This ring will be twelve cm in diameter. It doesn’t have a thinner cutting edge, it’s just that I only had this and so it’s fine. Cut out as many rings as you can make and then re-knead what is left. You easily knead them again, so you don’t throw anything away and then they have to be squashed one more time. The more you re-knead it, the better it gets. So don’t be afraid, don’t have stress, anxiety, nothing. Don’t worry. With this dough here you can make cavatellini, if, if you want to make some more, make them as a ball so they come out great because they are already cooked. Then you cook them again in the water gently and make dumplings like cavatelli with fresh cherry tomatoes spectacular sorrentine style. Awesome!!! These are quite small because they have to be folded in half afterwards, so be careful not to put too much seasoning in because otherwise they will explode on you. Four small pieces of mozzarella put in the middle, a teaspoon of tomato and a small piece of basil, or oregano again a small piece of mozzarella, but not too much. Then you fold them in half, take them like this and you close them. You go over them with light pressure with your fingers, then you take a fork and make them the characteristic stripes of the sofficini that also close well. We pick them up from underneath and put mozzarella, ham, mushrooms on top, without overdoing it a little of tomato, basil, mozzarella I can see it being a bit sparse. We staple it in the middle, just leaning on it for now. Careful, do you see the sauce? Don’t be fooled, here You have to get to the sauce first, and then we close it well. closed with your fingers, closed with a fork. I recommend the thickness, you see it’s four mm, they have to be a little thick so much flour is cooked, don’t worry. Gabriele they are small, you couldn’t make them bigger guys they are called soffici ni, they are not called sofficioni but if you want to make them bigger make them. Be careful though, then you’ll get all messed up, you have to make them small, rather make them more of many smaller flavors so they go in your mouth on the fly. These should be breaded and fried. I will use coarse bread with turmeric added and a batter of eggs,flour and a dash of milk. However if you want even as they are you can make it in the nonstick pan two minutes here, two minutes there they are done, or even in the oven. If someone sweats you a little so because there is a little hole, a crack, the tomato wants to come out. Don’t worry with the breadcrumbs we cage it in. One wild chicken egg Two tablespoons of flour. Mix! If you see it stays like this with lumps and a little bit soft, put in another half tablespoon of flour. Two tablespoons of milk. With your right hand dip pancake in the egg, you then put it in the bread. Plenty of bread, put it down, change hands, so you don’t mess up, otherwise by the second pancakes you’re already there making a mess, and with dry hand I go back to the fold. Wet hand, pancake, batter in the bread, change hands and go on. Gabriele I’m allergic to gluten and make it with rice flour! Glutinians: settled. Vegans can make any kind of dough with vegetables or even without cheese. Vegetarians: it’s okay like this Cholesterol friends can do it, for example tuna and onions made in a pan, repassed in a frying pan is delicious, or sausage and broccoli rabe, for example. Single-portioners can make them, bake them and freeze them. Or you can freeze them as well. The important thing, though, is that when you bake them afterwards you bake them still as frozen, otherwise dry hand, wet hand And we did it fast. Now these here we’re going to fry them. If you want to make them in the oven remember to lightly grease the bread, put two tablespoons of oil in it, mix it and then bread it with the greased oil, so in the oven you fry with very little oil, two hundred deg, twelve minutes. Small pan high oil, a crumb of something to tellwhen it’s hot or use a thermometer. But I’m pretending because the oilserve at one hundred and seventy, this goes up to one hundred and fifty. It’s bubbling anyway. It’s coming up now. Let’s hope! They are popping. At least up to one hundred and fifty the measurement. When using thermometers, don’t lean on the bottom of the pan or it will detect a higher temperature. It doesn’t fry well afterwards, blame Radish. Stay a little bit high half an inch from the bottom, sometimes stir it a little . Hot oil fry two or three at a time, no more, otherwise you get cold oil and they come soft. Puffy and crispy. Then make your nice little plate with something colorful, something fresh. Maybe even make two fries with it, while you’re frying to the face of your of the liver! maybe a little salad, put in the middle of the table And run away ’cause if not they’ll eat you too. Gabriele now how can you tell which is the one with spinach and the one with pizza flavor? I don’t know, we will only find out tasting. The tasting can only be absolutely the bomb! Let’s see Where destiny takes us. pizza flavor, gentlemen. Oh, my goodness it was good, I like pizza ! I Mean Gabriele do you like the one with spinach more and the one with pizza? Guys it’s like asking if you like mommy or daddy more, you know both! Check out the cheesy fluffy effect here. Just look at the awesomeness! Other than the bought ones, they are so soft, but do you see the softness ? When it makes the thread, just like the cheesy rice balls. Infact if you want rice ball recipe, write in the comments so I make it There is a special technique to eat them without messing up. Look, you have to roll the cheese around one of them and then…. Spectacular! So good, soft on the inside and crispy on the outside. All this beautiful golden grain is a fantastic thing, Delicious! Fantastic! Gabriele but what a big mouth! The way you open wide you can hear how much you chew! But enjoy your life, forget about bullshit, let’s see if I’m lucky? Spinach one jackpot. Too bad because if I got out the pizza flavor I would make another spinach later. never mind. Listen up! Huh? So much stuff. But look how full it is! See, it’s not like it’s empty inside and see the part on top, cave-like. No, there is no cave effect, there is the eat me, eat me effect. So remember if you want to make them good cooked flour, don’t make them too big, thickness a little high, close them well so they won’t have the cave effect, I mean open on top and open underneath and hollow in the middle-mozzarella squished underneath no. Nice and full! Bye everyone! Subscribe to the channel, leave a like And all that stuff there. It’s ok I try again They are also called dumplings, They are also called, I can’t remember the name, Sofficini, which is the name,the trade name… of the…I wrong I wanted to present well this thing. Are you filming? When I go, I go, huh! So two sweet little words. No? Go I didn’t expect that. I look like the king here… Cookey! King Cookey! Yes, because you go buy them and go buy and They show you the picture nice and full, just like these here. Afterwards you cook them, you open them up and they’re empty inside, it’s all squished on the bottom,It’s all air. you basically buy air, good thing it doesn’t weigh. They mess up. The monoporzonians, the monoportioners…. Om…
1 Comment
Parli un inglese perfetto! Hai ascendenze inglesi?