Gluten-free and non-fried version of the classic sofficini, made with only 3 ingredients for the dough. They are cooked in an air fryer for a crunchy golden brown; they can be filled to your liking (e.g., tomato and mozzarella).
Bring the water to a boil.
Add extra virgin olive oil and rice flour to the boiling water, stirring until the dough starts to pull away from the sides of the pot.
Turn off the heat and let the mixture cool until it is manageable.
Knead by hand until you get a smooth dough; if necessary, moisten your hands to work it more easily.
Divide the dough into 4 equal portions.
With the help of greased parchment paper (to prevent sticking), roll out each portion forming thin disks.
Stuff each disk with the chosen filling (e.g., tomato and mozzarella), close by forming the classic sofficino and seal the edges well.
If desired, dip the sofficini in beaten egg and then in cornmeal breading for a crunchy coating.
Cook in an air fryer at 190°C for about 15 minutes, turning halfway through, until golden.
Serve hot and enjoy.
Pot
Bowl
Parchment paper
Air fryer
Gluten-free recipe. For a no-dough version, see the reference cited in the original post.
Italy
