Stuffed halfways with two fillings are the homemade version of the legendary sofficini, loved by both adults and children. I must admit they have an extra touch, and furthermore, you can prepare them in industrial quantities, because after making them you can freeze them. Just take them out and fry them directly in a pan and serve them with a tasty sauce like carrot sauce.
Stuffed halfways with two fillings are really easy to prepare, they are economical, tasty, and you have the option to fill them with two different fillings, spinach and cooked ham, or make the version with mushrooms and ricotta. Great as a main dish, or among appetizers or between aperitifs, and if you don’t want to fry them, you can also bake them in the oven.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 30 Minutes
- Portions: 12 Pieces
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 2 3/4 cups flour
- 1 1/4 cups milk
- 2 tbsps butter
- 1/2 tsp salt
- 7 oz spinach, cooked, boiled
- 1 3/4 oz ricotta (substitutable with mozzarella for pizza)
- 1 tbsp béchamel sauce
- 3 1/2 oz cooked ham
- 3 1/2 oz provola (substitutable with mozzarella for pizza)
- 2 tbsps béchamel sauce
- 2 eggs
- to taste breadcrumbs
- 1 pinch turmeric powder
- peanut oil (for frying)
Tools
- Cookie cutter
Steps
Prepare the fillings by chopping the ingredients and mixing them together, then set them aside.
In a non-stick saucepan, pour the milk, add the salt and butter, turn on the heat and melt it over low flame.
When the butter is melted and the water starts to boil, pour the flour into the saucepan all at once, then with a wooden spoon, mix the mixture, which will quickly become a compact mass. At this point, turn off the heat and transfer the dough to a bowl and let it cool down.
Place the dough on the work surface and work it while it’s warm, form a smooth and compact ball and let it rest until it cools. Wrap it in plastic wrap or place it in a closed plastic bag.
Take the dough and roll it out with a rolling pin on a floured surface to obtain a thin thickness of 1/16 – 1/8 inch.
Using a cookie cutter with a diameter of 4.5 inches, cut out discs. If you don’t have one, look for something that can serve as a mold, such as a plastic jar lid or something similar.
Lightly moisten the edge of the pasta disc with a kitchen brush.
Place a spoonful of the previously prepared filling in the center.
Take one end and the other of the disc and close it into a half-moon pressing the edges well together, thus releasing any trapped air.
Then, with the tip of a fork, press all around the edge, and place them on a tray.
In a dish, beat the eggs with a pinch of salt.
In another dish, place the breadcrumbs with a pinch of turmeric and mix the two ingredients.
One by one, pass the half-moons first in the beaten egg and then in the breadcrumbs.
As they are ready, continually place them on a tray, and put them in the refrigerator or freezer before frying.
In a large pan, pour the oil to fry the half-moons and wait for it to heat up.
Fry them one at a time over low heat for 4-5 minutes until they are golden.
Drain them and place them on an absorbent paper before serving.
Baking: on a baking sheet with parchment paper and bake at 350 degrees Fahrenheit for 15-20 minutes.
