HOMEMADE “SOFFICINI”.

May 6th, 2016

I know. I know. I already posted a recipe not long ago, but this one got me too excited!

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I was thinking about the foods I miss the most eating, the ones that sell in Italy but not here, in England, and Sofficini has always been one of them. They are this little “pouches” covered in breadcrumbs and stuffed with many different things: my personal favourites are mushrooms and mozzarella.

It was dinner time, and since Felix is still away, I had enough time to experiment with this dish. I wasn’t expecting to be able to make it from scratch, also considering that I have not seen or followed a recipe for this… but it turned out great!!

So the very first thing to do is to make the paste: I used 1 medium egg and 1 cup of regular flour. That’s it.

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I mixed it together, at first with a spoon, but then as it got harder, I used my hands to make a little ball. I used a rolling pin to flatten it and cut out two circular shapes. I was only able to make two, but later on, after cooking it, I realised the paste was a bit thick, so if you have the strength for it, try to make it as thin as possible, so that you can not only make more, but get a better result later.

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I then moved on to stuffing: I cut into tiny pieces two big mushrooms as well as a regular size mozzarella. I didn’t manage to fit everything in, but then again if you do make more paste you will be able to use it all up, and if not you can still eat it on the side.

I basically put some of each in the middle of my circle-paste and then folded it in half. I used the back of a fork to close the edges properly.

The last step left before cooking, is to “bathe” them in a beaten egg to then let the breadcrumbs stick to the paste.

Note that I mixed some sea salt to the breadcrumbs for flavour.

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You can now let them cook on a low flame for 20 minutes, turning them every 5 minutes.

And then they are done!

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If the crust is golden and the mozzarella is melting, you did it right!

I’m so happy I managed to make these, as I have been missing them so much, and although they aren’t exactly the same, they are incredibly similar. I have to say, I’m pretty proud of myself! I even send photos of them to my friends and family, just so they could see that I managed to make them at home.

Have you ever eaten anything similar? If you do try this recipe, please let me know!

Aaaaah I still feel so accomplished. They were so delicious. I’m so satisfied.

Okay. I’m going to stop now.

 

Hope you will like them!!

 

Marzia.

91 thoughts on “HOMEMADE “SOFFICINI”.

  1. Alice

    Hi Marzia, just commenting to let you know I picked up your book Dream House from the local bookstore last week, and I just finished reading it today. It was such a great, intriguing read. I’d never gotten around to reading a ghost/mystery novel before and I have to say this is exactly what I would want a book of that genre to be like! I love your style of writing and really like the originality of how you set the chapters up as days Amethyst spent in the house. This, along with the characters, monologue, and mystery of the plot made me want to get through this book as fast as I could to find out what happens in the end! (I really loved the ending too, I got all the feels :)).
    I love reading, but lately I haven’t really been able to emerse myself in a book, so I want to thank you for rekindling my love for fiction with this book. And I know that if you happen to write another novel in the future, I will be grabbing it from the shelves with relish and anticiation.

    Like

  2. Zoey

    Italian cuisine is my favourite! I remember when I studied Italian in high school we had a special lesson about the Italian cuisine and it was mouthwatering! Good job Marzia, I wish some day I become as good as you in the kitchen! ๐Ÿ˜€ A while ago I tried the peanut butter cookies you showed in one of your videos and they turned out amazing! I changed up the recepie and added chocolate and raisins. : )
    Have a nice day,
    Zoey โค

    Liked by 1 person

  3. Alice

    Hi Marzia, just commenting to let you know I picked up your book Dream House from the local bookstore last week, and I just finished reading it today. It was such a great, intriguing read. I’d never gotten around to reading a ghost/mystery novel before and I have to say this is exactly what I would want a book of that genre to be like! I love your style of writing and really like the originality of how you set the chapters up as days Amethyst spent in the house. This, along with the characters, monologue, and mystery of the plot made me want to get through this book as fast as I could to find out what happens in the end! (I really love the ending too. I got all the feels :)).
    I love reading, but lately I haven’t really been able to emerse myself in a book, so I want to thank you for rekindling my love for fiction with this book. And I know that if you happen to write another novel in the future, I will be grabbing it from the shelves with relish and anticipation.

    Like

  4. Ain

    I don’t like Mushrooms and Mozzarella, but the Sofficini looks delicious! I’m not from Italy so I don’t know but what other ingredient’s can You use except mushrooms and mozzarella?

    Like

    1. Nika

      everything you want. We have them in my country too, but we call them differently. We put cabbage and mushrooms or whatever you want. Veggies, nuts… or you can make them sweet! You can do whatever you really want ๐Ÿ™‚

      Like

  5. sarah michelle

    This reminds me of empanadas! I’m Colombian and our empanadas are the bomb (I’m biased of course). I’m a vegan now, so I no longer have them, but I’m going to start experimenting soon on them! Your sofficini looks delish though!

    Like

  6. Lysande-Kureru

    Hello! ๐Ÿ™‚

    I tried your recipe yesterday and as you said, if the paste is thinner, you can make more than 2 sofficini (I made 8 of them ^^ but maybe they were smaller too).
    It was delicious, I think I will do it again soon!

    But, I have a question. Did you put some butter or olive oil (or another oil) in your pan or did you fried them without fat content ?
    Thank you ๐Ÿ™‚

    If you have other Italian’s recipes you like to share with us, it could be good, I love discovering recipes from another country and I also love cooking :3

    Bye, have a nice day!

    Like

  7. Juliana Notorio

    Thank you for the inspiration!! i’m going to buy some food today and i’m gonna make this super look-delicious “Sofficini”. But I don’t know where to send the picture of them! if there is any special place that I could send it, tell me please!
    Juliana

    Like

  8. Karin

    i’ve never tried these, nor am i good at cooking, but maybe it would be better if you cooked down the mushrooms a little bit? not until they are fully cooked of, but idk, just a thought ๐Ÿ˜€

    Like

  9. Piza

    In Malaysia , We called it as Karipap a.k.a Curry Puffs ! But we only put potatoes and sardine in curry puffs ! :3
    This is new tho ๐Ÿ˜ฎ I might try it ~

    Like

  10. Agustina

    Omg Marzia i’m from Argentina and as you know we have a lot of the italian culture in our country, we have one of those, we call them empanadas! I thought it was really funny the details like a food, a word, we don’t pay attention and are really interesting to find out.
    Anyway, i hope you have a great time
    Greetings,
    Agustina

    Like

  11. astrariumcatcher

    Will definitely try these out later this week!! They remind me of a Ukrainian dish we make at home: varenyky (although most people in America (maybe other countries?) call them pierogi. The dough is much thinner than the sofficini, but we still add lots of things, like fruits and vegetables!

    Have a great day ๐Ÿ™‚

    Like

  12. Florencia

    I’m definitely going to try these, there is definitely an Argentinian version of that but we call it “empanadas” although it doesn’t have bread crumps I’m sure the idea came from Italy since Argentina’s population is mostly Italian and or culture as well, but only with Spanish language

    Like

  13. bellewithin

    Jum! They seem delicious. I have not heard of this recipe before, but I like that you can make it very different depending on the stuffing. Combining it with mozzarella seems delicious =)

    Like

  14. mmydd

    Hi Marzia! Please continue doing these no-oven-required snacks! This really inspires me to do more in cooking. Love you! xx

    Marzipan from Philippines ๐Ÿ˜€

    Like

  15. Hazal

    Yummmm!! Marzia I don’t usually cook but these are looking so tasty, I will give it a try! I already find your eating habits and the foods you made are very similar to my taste because I’m Turkish. Meditterranean food<3 and thanks to you I learn new thing.
    Best,
    Hazal

    Like

  16. Ellis_Savannah1

    It looks really really similar to a pasty! Have you ever tried one of those in UK? My favourite is cheese and onion you should try it! ๐Ÿ™‚

    Like

  17. Caroline Zed (@KareauxLine)

    Hi Marzia! That looks really tasty and it’s funny to see you don’t have them in the UK. They’re REALLY similar to the French “Cordon Bleu” and I was so sad to discover they don’t have those in the USA, haha. I miss those.
    Cordon bleus are a bit different because instead of paste, it’s chicken breast, and inside it’s traditionally ham and cheese, you don’t see much variation. You should try to find those sometime! they’re delicious. I’d love to try and make your Sofficini, seems easy enough to make, and that looks so good haha

    Like

  18. nadinzi

    i have in my country something really similar but we fill them with nuts or cheese. it’s called qatayef. and i really wanna try this out! it looks amazing!

    Like

  19. Ashley Garcia

    Looks sooo yum!!! In Mexico we called them empanadas (but with no bread crumbs)mostly we make them sweet, imagine nutella inside !

    Like

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