Who has never bought those half-moons filled with ham and cheese or mushrooms, hands up! I myself adore these filled half-moons and I wanted to try making the dough. I must say that even the first attempts looked promising but something needed adjusting. Finally I found the right ingredients and measurements to make delicious homemade Sofficiotti.
Recipe updated 5/4/17
Other recipes
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 15 Minutes
- Preparation time: 40 Minutes
- Cooking time: 5 Minutes
- Portions: 10 sofficiotti
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
- Energy 302.17 (Kcal)
- Carbohydrates 35.27 (g) of which sugars 4.15 (g)
- Proteins 10.98 (g)
- Fat 13.20 (g) of which saturated 5.52 (g)of which unsaturated 6.92 (g)
- Fibers 2.02 (g)
- Sodium 497.16 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 cups whole milk
- 7/8 cup all-purpose flour (type 00)
- 1.4 oz potato flakes (potato flakes for mashed potatoes)
- 3/4 tsp fine salt
- 3 tbsp butter
- 1 egg
- 2 2/3 cups breadcrumbs
- 2 cups peanut oil
- 7 oz button mushrooms (champignon)
- 3 tbsp béchamel
- 3.5 oz cooked ham
- 1.8 oz mozzarella (drained and dried)
Tools
- Kitchen scale
- Pan
- Cutting board
- Frying pan
- Whisk
Steps
Pour the milk with the butter and salt into a saucepan. When it reaches a boil, remove from the heat and add the potato flakes. Stir with a whisk for a few minutes, then gradually add the flour. Pour the hot dough onto the work surface and, being careful not to burn yourself, knead until you form a nice soft dough ball. Let it rest under a bowl for 15 minutes.
After the resting time, the dough will have cooled and will be ready to roll out. Lightly flour the work surface and, with a rolling pin, roll the dough to a thickness of a few millimeters. Using a cutter or an espresso saucer (4 1/3 in.), cut out circles. For the filling we will stuff 5 sofficiotti with cooked ham and mozzarella (well drained) chopped with a mezzaluna or in a food processor. For the other 5 use the champignon mushrooms, washed and sliced. Then sauté them in a small pan with a little oil and salt and let them steam with the lid on. Once cooked, add the béchamel. Place a tablespoon of filling in the center of each disc and gently fold and seal the edges well.
Dip the sofficiotti in the beaten egg and then in the breadcrumbs, pressing so the coating adheres well. Pour the oil into a pan and bring it to temperature.
Once the oil is hot, place the sofficiotti and fry them over medium heat on both sides. Drain them on paper towels for a few minutes and serve the homemade Sofficiotti piping hot.
