Bring the water to a boil with the oil and a pinch of salt, as soon as you see the first bubbles, pour in the flour and stir until a dough ball forms. Pour it onto a floured surface and let it cool completely.
At this point, knead it with your hands to make the dough smooth, always flouring the work surface, roll out the dough with a rolling pin until thin (but not too thin) and use a pastry cutter to cut out circles (I used a large cup).
In the center of each, place a spoonful of tomato sauce, a pinch of salt, and a few cubes of mozzarella. BE CAREFUL NOT TO OVERFILL THEM OTHERWISE YOU WON'T BE ABLE TO CLOSE THEM AND ALL THE FILLING WILL COME OUT. Fold in half and seal the edges well by pressing with your fingers.
Brush each Sofficino with the egg and coat it in breadcrumbs (where I added a bit more salt).
COOKING: • Air fryer = 200°, I cooked 2 at a time for a few minutes, then turned them over and cooked for another couple of minutes on the other side. Meanwhile, I prepared the other Sofficini. • Oven = 200° for 15 minutes or until golden. • Fried because everything fried is good 😂
Italia, Emilia Romagna
| Energy (kcal) | 23.62 |
| Carbohydrates (g) | 5.21 |
| of which Sugars (g) | 0.12 |
| Fat (g) | 0.06 |
| of which Saturates (g) | 0.01 |
| Protein (g) | 0.81 |
| Fiber (g) | 0.16 |
