Sofficini

Method

1. In a pot, combine 260 ml water, 5 g salt, and 3 tablespoons of extra virgin olive oil. Bring to a boil.
2. When boiling, add 250 g of all-purpose flour (00) all at once and stir vigorously until the dough comes together.
3. Remove from heat and knead the dough while still warm until smooth and homogeneous.
4. Roll out the dough to a thickness of about 3 mm and cut circles of 14 cm diameter.
5. Prepare the fillings: drained and dried mozzarella with cooked ham for one version; seasoned tomato (with salt, oil, oregano) and mozzarella for the other.
6. Place a portion of filling on one half of each dough circle, fold over, and seal the edges with a little water.
7. Prepare the breading station: beat 2 eggs in a bowl; mix breadcrumbs with cornmeal (or use just breadcrumbs).
8. Dip each stuffed pastry first in the beaten egg, then coat with the breadcrumb mixture.
9. For frying: heat oil until hot but not smoking. Fry the sofficini for 3-4 minutes per side until golden. Drain on paper towels.
10. For baking: preheat oven to 180°C (static mode). Place the breaded sofficini on a baking sheet lined with parchment paper, brush with a little oil. Bake for 25 minutes, turning once halfway through.