Sofficini maison

Hey everyone, it's me again, Dan, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Sofficini maison. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Sofficini maison is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It's easy, it is fast, it tastes yummy. Sofficini maison is something which I've loved my entire life. They're nice and they look wonderful.

Many things affect the quality of taste from Sofficini maison, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sofficini maison delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sofficini maison is 10 pièces. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Sofficini maison estimated approx 40 minutes.

To get started with this particular recipe, we must prepare a few ingredients. You can have Sofficini maison using 13 ingredients and 4 steps. Here is how you can achieve that.

Le Sofficini c'est un souvenir de mon enfance en Italie.
Ce sont des chaussons farcis et souvent frits, moi je vous présente une version allégée et cuite à la friteuse à air.

#monlivredecuisine

Ingredients and spices that need to be Prepare to make Sofficini maison:

1. Pour la pâte
2. 270 gr farine T65
3. 260 gr lait demi écrémé
4. 30 gr d'huile extra vierge d'olive
5. 5 gr sel
6. Pour la farce
7. 100 gr mozzarella
8. 20 gr sauce tomate
9. 50 gr d'épinard cuits
10. 4 tranches de jambon
11. Pour la panure
12. 120 gr chapelure
13. 2 œufs

Steps to make to make Sofficini maison

1. Commencez en préparant la pâte.
   Dans une casserole, mélangez le lait, l'huile et le sel et portez à ébullition.
   Eteignez le feu, jetez la farine d'un seul coup et remuez jusqu'à obtenir une boule.
   Laissez refroidir.
2. Coupez la mozzarella, le jambon et les épinards en petits morceaux.
3. Une fois que la pâte est refroidie, divisez-la en 10 parties et avec chacune, formez des disques de 2/3 mm d'épaisseur.
   Dans chaque disque, déposez un petite cuillère de sauce tomate, la mozzarella, le jambon et les épinards.
   Refermez en demie lune en prenant soins de bien serrer les bordures.
4. Passez-les d'abord dans l'œuf battu et ensuite dans la chapelure.
   Je les ai cuits 10 minutes dans la friteuse à air à 180° mais vous pouvez aussi les cuire au four à 180° pendant 20 minutes.

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