Serves: 8 sofficini


  • 150 ml milk
  • 150 g 00 flour
  • 10 g di butter
  • 80 g ham in one slice
  • 1 mozzarella
  • 3 slices fontal cheese
  • 1 egg
  • breadcrumbs
  • salt

Heat the milk in a small saucepot with butter and a pinch of salt. Once hot, remove from the heat and add the sifted flour. Stir with a wooden spoon until the mixture detaches from the saucepot sides and let cool for a couple of minutes. After cooling down a little, turn it onto a working surface and knead with your hands for a few minutes, then with a rolling pin stretch out the dough very thin (1-2 mm) and using a ring mold (or a bowl) get some disks about 10 cm in diameter. Repeat the operation with the dough scraps left. Dice the ham, mozzarella and fontal and place some of each in the middle of the dough disks (don’t overdose or they won’t close!).


Fold every disk in half shaping a half moon and seal the borders with the tines of a fork. Now dip every sofficino in the beaten egg, then coat in breadcrumbs and fry them over a low heat in abundant oil.

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For a crispy result, you can also bake the sofficini for 10 minutes at 180-200°C after brushing them with oil on each side to make them golden brown.

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