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Soft tomatoes and mozzarella

Soft tomatoes and mozzarella

Recipe Sofficiotti with tomato and mozzarella di of 17-02-2015 [Updated on 29-08-2018]

These stuffed with tomato and mozzarella are something I bought one evening on my way back from the office, it was late, I had nothing in the fridge to draw from, I was tired and I wanted something practical and quick that would be good for all three. Generally I don't buy prepackaged foods but sometimes I use them both for emergency and for inspiration.
Once tasted and appreciated, especially by Eli, I decided to prepare a homemade version so as to make it in large quantities and have a reserve in the freezer for a last minute dinner. The recipe is very simple and lends itself to different fillings, it is fine both using cooking in the oven and the most delicious frying in a pan;)
Probably today you will have your head between chatter and lasagna, but if one of the next evenings you want to try the soft tomatoes with tomato sauce, put the recipe in your favorites;)

Method

How to make Sofficiotti with tomato and mozzarella

Make the milk, butter and salt in a saucepan.

When the milk has reached a boil, remove from the heat and add the flour

Mix the ingredients until you get a homogeneous mixture.

Transfer the mixture to a lightly floured work surface and allow to cool, then cover with cling film and let it rest for 20 minutes.

Roll out the dough with a rolling pin and with a round biscuit cutter make some circles

Stuff half of the circles with béchamel, mozzarella and tomato

Close with the other circles.

Seal the edges well all around.

Pass the fluff first in the egg and then in the breadcrumbs

Then place on a baking sheet covered with parchment paper and bake in the oven at 180 degrees for 20 minutes

Serve


Homemade tomato and mozzarella sofficini

Homemade tomato and mozzarella sofficini they are small filled calzones that are passed in egg, breadcrumbs and fried or baked in the oven. They are very tasty and usually enjoyed by adults and children. Homemade tomato and mozzarella sofficini they can also be frozen, before cooking, to be stored for up to 3 months. When it is time to consume them, it is sufficient to cook them as you would with the fresh product.

Calories shown are for sofficini tomato and mozzarella baked in the oven. If we fry them we have to add on average 200-250 calories per serving. THE sofficini tomato and mozzarella cooked in the oven, if enjoyed as a single dish together with a lettuce salad, they are also suitable for low-calorie diets.


HOME MADE SOFFICIOTTI WITH THREE DIFFERENT FILLINGS: SPINACH, TOMATO, HAM

800 ml. milk
400 g. flour & # 822000 & # 8221
1 knob of butter
Salt to taste.
Eggs to taste for the breading (it will take about 2-3)
Breadcrumbs to taste

Stuffed ingredients Sofficiotti with Spinach
Stir-fried spinach
Mozzarella for pizza
Bechamel

Stuffed ingredients Sofficiotti with tomato
Tomato pulp seasoned to taste
Mozzarella for pizza

Stuffed ingredients Sofficiotti with Prosciutto
Cooked ham cubes
Mozzarella for pizza
Bechamel

Today I propose to you Homemade Sofficiotti with three different fillings: spinach, tomato and ham! This is a very easy and delicious recipe that is prepared in a very short time. The advantage of preparing them at home is to be able to customize the filling according to your tastes. I suggest three of my favorite fillings, namely tomato, spinach and ham, but plenty of room for your imagination, and use for example mushrooms, bacon, peppers and a thousand other ingredients! I also advise you not to halve the doses of the recipe if they seem excessive to you, in fact the soft ones can be safely frozen and taken out of the freezer whenever you want to prepare a lunch or dinner on the fly! In this recipe we will also see how to cook the sofficiotti in the classic way, that is fried, but also how to cook them in the oven, for those who prefer a lighter cooking method. In short, a very versatile recipe, which will really please everyone, adults and children!


Franci's advice

I soft stuffed with tomato and mozzarella they can be kept for a maximum of one day in the pantry.

· They can be frozen raw and after having breaded in the freezer and can be stored for up to 3 months.

· You can prepare them in quantities, with different fillings and fry them directly from frozen.

· Sofficiotti can also be baked in the oven. Arrange them on a baking tray covered with parchment paper and bake them in a preheated static oven at 180 ° C for 20-25 minutes.

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Sofficiotti with tomato and mozzarella baked in the oven

3 NOW FLOUR A SURFACE AND MIX THE COMPOUND UNTIL THEY FORM A HOMOGENEOUS BALL. ALLOW TO COOL.

4 WHEN THE COMPOUND IS COLD, DIVIDE IT INTO THREE PARTS, ROLL IT OUT WITH THE ROLLING PIN AND MAKE CIRCLES HELPING WITH A COOKER.

5 At the center of each circle put the tomato puree, grind with a few pieces of mozzarella and season with a pinch of salt and dried oregano.

6 CLOSE THE CIRCLE IN HALF TO FORM A HALF MOON, PRESSING WELL WITH THE PULPASTRELLI. PLACE THE SOFFICINI ON A TRAY.

7 Beat the eggs with a pinch of salt in one plate, while in another you put some breadcrumbs. PASS THE SOFT NO FIRST IN THE EGG AND THEN IN THE PANGRATTATO.

8 preheat the oven to 180 °, place the soft stuffed foods on a baking sheet lined with parchment paper and bake for about 10 minutes, until the soft stuff is crunchy


Sofficiotti

Heat the milk with the butter and a pinch of salt. When the ingredients have melted and the mixture begins to boil, turn off the heat and add the flour to rain. Mix well, until you have formed a smooth and homogeneous mixture. Cover the dough with cling film and leave to rest in the fridge for about half an hour. Meanwhile, in a separate saucepan, brown the finely chopped onion then add the tomato puree and season with salt, pepper and oregano. When it comes to a boil, set aside to cool. When the dough has cooled completely, spread it on a floured pastry board with a rolling pin to create a sheet a couple of millimeters high. Then cut your pasta into many circles with a cup or or with a bowl. Stuff the soft stuffed with the diced mozzarella and a little tomato puree. Close the fluff by exerting a little pressure on the edges to seal the dough well. Pass the panzerottini first in the beaten egg and then in the breadcrumbs. Finally, put them to cook in a pan with boiling oil. Once ready, place them on a plate lined with absorbent paper and serve immediately.

Europeans 2021: the official anthem signed by Martin Garrix together with Bono and The Edge of U2

(LaPresse) - The announcement came a week ago, today 'We are the people' was released, the official anthem of the European football championships starting on 11 June in twelve cities of the Old Continent, signed by Martin Garrix together with Bono and The Edge by U2. The song is accompanied by a video shot in London and celebrates the collective rite of football and the return to life of the post-pandemic in a vaccinated continent, "from the streets of Dublin to Notre Dame", as the leader of the Irish band sings in the piece from pop sound but with the Irish band's trademark guitar and a splash of dance, ensured by the Dutch DJ and producer. "It was incredible to work with them, music and football bring people together," said Garrix, presenting 'We are the people'.


Homemade Sofficiotti!

First, prepare the external part of the sofficciotti: melt the milk and butter on low heat with a pinch of salt.

Remove from the heat and add the flour, stirring vigorously until you have a nice firm mixture

Move it to the pastry board and let it cool completely. Meanwhile, prepare the filling by chopping ham and mozzarella. You can alternatively use tomato and mozzarella with the addition of a little parmesan or the filling that appeals to you the most!

Flour the pastry board and roll out the dough. With a cup, make many round shapes, place a little dough in the center and, with the help of the fork tines, close your fluffy one in a crescent shape.

At this point pass each crescent first in the man and then in the breadcrumbs

You can cook them by frying them in hot peanut oil, just brown them for a few minutes on each side, or you can lay them on baking paper and bake them for 15 minutes at 180 ° in a static oven.


Ingredients for 4 people

200 g of sifted 00 flour
20 g of butter
200 ml of milk
1 teaspoon of salt
200 ml of bechamel
200 g of provolone
200 g of cooked ham
2 eggs
q.s. bread crumbs

Email the ingredients


How to make extra crunchy breading

To make the breading similar to that of Findus sofficini, we use breadcrumbs made from homemade bread with corn flour. If you don't have bread made with corn flour, you can use corn flour or plain breadcrumbs directly. But if you notice, the packaged sofficini are quite yellow, precisely because of the corn flour which also gives a lot of taste to the sofficini and then there is also the turmeric which tends to yellow and among other things is a spice that is really good.

  • 1 beaten egg
  • 5 gr of turmeric
  • corn flour or breadcrumbs as required
  • salt
  • olive oil

First put the sofficini in the mixture with the egg and then pass them in the pagrattato. With a spray dispenser we put the olive oil on the sofficini and bake them for 25 minutes at 180 degrees. They will be very similar to the original sofficini, of a beautiful yellow color.


Sofficiotti

Bread dough filled with tomato and mozzarella and then fried.

Difficulty: Intermediate

Time: 50 & # 039

Low cost

Preparation

Heat the milk with the butter and a pinch of salt. When the ingredients have melted and the mixture begins to boil, turn off the heat and add the flour to rain.

Mix well, until you have formed a smooth and homogeneous mixture. Cover the dough with cling film and leave to rest in the fridge for about half an hour.

Meanwhile, in a separate saucepan, brown the finely chopped onion then add the tomato puree and season with salt, pepper and oregano. When it comes to a boil, set aside to cool.

When the dough has cooled completely, spread it on a floured pastry board with a rolling pin to create a sheet a couple of millimeters high.

Then cut your pasta into many circles with a cup or or with a bowl. Fill the soft stuffed with the diced mozzarella and a little tomato puree.

Close the fluff by exerting a little pressure on the edges to seal the dough well. Pass the panzerottini first in the beaten egg and then in the breadcrumbs.

Finally, put them to cook in a pan with boiling oil. Once ready, place them on a plate lined with absorbent paper and serve immediately.


Sofficiotti

Heat the milk with the butter and a pinch of salt. When the ingredients have melted and the mixture begins to boil, turn off the heat and add the flour to rain. Mix well, until you have formed a smooth and homogeneous dough. Cover the dough with cling film and leave to rest in the fridge for about half an hour. Meanwhile, in a separate saucepan, brown the finely chopped onion then add the tomato puree and season with salt, pepper and oregano. When it comes to a boil, set aside to cool. When the dough has cooled completely, spread it on a floured pastry board with a rolling pin to create a sheet a couple of millimeters high. Then cut your pasta into many circles with a cup or or with a bowl. Fill the soft stuffed with the diced mozzarella and a little tomato puree. Close the fluff by exerting a little pressure on the edges to seal the dough well. Pass the panzerottini first in the beaten egg and then in the breadcrumbs. Finally, put them to cook in a pan with boiling oil. Once ready, place them on a plate lined with absorbent paper and serve immediately.

Europeans 2021: the official anthem signed by Martin Garrix together with Bono and The Edge of U2

(LaPresse) - The announcement came a week ago, today 'We are the people' was released, the official anthem of the European football championships starting on 11 June in twelve cities of the Old Continent, signed by Martin Garrix together with Bono and The Edge by U2. The song is accompanied by a video shot in London and celebrates the collective rite of football and the return to life of the post-pandemic in a vaccinated continent, "from the streets of Dublin to Notre Dame", as the leader of the Irish band sings in the piece from pop sound but with the Irish band's trademark guitar and a splash of dance, ensured by the Dutch DJ and producer. "It was incredible to work with them, music and football bring people together," said Garrix, presenting 'We are the people'.