Today I want to share with you the recipe of chicken sofficini. If you follow Manu’s Menu, I am sure you will remember my recipe for Ham and Cheese Sofficini – fried pastries filled with ham and cheese, typical Italian comfort food. Well, during my summer holidays in Sicily, I would eat a lot of fish… and when I say a lot, I mean almost-everyday-a-lot. So, when I could not take it any longer, I would ask my parents to get me some chicken sofficini from the local butcher. I have always thought they were his invention, but while researching for this post, I actually found out that they are quite popular all over Italy. Anyhow, I ended up making my own recipe as I could not find any that satisfied me. These are good. You can fill them with anything you fancy, but I went for a classic ham and cheese and the family was quite happy with the choice. You could try and bake them from scratch, though I haven’t tried it yet myself. I usually pan fry them for a few minutes to get a crunchy crust and then bake them in the oven until cooked. This also ensures that the cheese inside melts… can you see it?? Serve them with a simple salad and… enjoy!
- Combine the chicken mince, egg, grated Parmigiano Reggiano, breadcrumbs, nutmeg, salt & pepper in a bowl and mix them well with your hands.
- Divide the mince mixture into 6 equal balls. Flatten them with the palm of your hand on a sheet of baking paper.
- Add ⅙ of the sliced Edam and ham. Fold the mince in half and seal it well with your fingers.
- Coat the chicken sofficini with breadcrumbs.
- Shallow fry them in warm vegetable oil until golden brown, then put them in an oven tray and bake them at 180°C – 355°F for about 8 to 10 minutes.
- Serve warm with some salad on the side.