Homemade Sofficini®: the baked recipe (with a trick to make them super crunchy)

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Elia Tabuenca García
@eliatabuencagarcía

Homemade sofficini, here is the recipe to self-produce them with not very refined ingredients.

How to prepare and self-produce the stuffed breaded panzerotti so loved by young and old in a few simple steps



Homemade Sofficini® alla pizzaiola, la prescription step by step to prepare at home one of the most loved second courses by children with unrefined ingredients, produced by Findus The crunchy external breading contains a tasty tomato and mozzarella-based filling, even if it is possible to change the filling according to your personal tastes .

To make our sofficini lighter and more digestible we opted for the baking in the oven, and, thanks to a little trick, we managed to get them crunchy and delicious even more than the originals.

Ingredients

  • 140 1 grams of flour
  • 250 gr of milk
  • 25 g butter
  • 1 egg
  • tomato pulp to taste
  • mozzarella to taste
  • breadcrumbs to taste
  • nutmeg to taste
  • additional flour to taste
  • sunflower oil to taste
  • Preparation Time: 60 minutes
  • Cooking time: 20 minutes
  • Rest time: cooling time
  • Dose: for 12 sofficini
  • difficulty: low

How to prepare sofficini®: procedure

 



  • Mix flour with nutmeg and salt,
  • to merge in a saucepan the milk and butter cut into small pieces, place on the heat and, over medium heat, bring to a boil,
  • remove then from the stove, add the flour previously prepared and mix vigorously, mixing everything,
  • transfer the mixture on a floured pastry board and knead until the mixture is smooth,
  • wrap it up in the food film and allow it to cool to room temperature.
  • When the dough will be completely cold, possibly with the help of additional flour, roll it out on a floured surface until you get a sheet about three millimeters thick,
  • with pastry rings or a teacup make discs,
  • arrange them on parchment paper and stuff them in the center with the tomato pulp and pieces of mozzarella,
  • to close the discs thus obtaining half-moons and seal the edges by pressing with the fingertips,
  • passare each puff in the egg and then in the breadcrumbs,
  • place them in a baking tray lined with parchment paper e
  • spannellarli on the surface with oil.
  • Cook in a hot oven at 180 ° for about twenty minutes or in any case until golden brown,
  • cooking when finished, remove from the oven and
  • to serve your breaded panzerotti still hot.

You may also be interested in other vegetarian recipes for children recipes of vegetarian main courses 



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