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!
- 500 gms – 1.1 lbs. chicken mince
- 1 egg
- 5 tbsp Parmigiano Reggiano finely grated
- 5 tbsp breadcrumbs
- Salt and Pepper
- 1 pinch nutmeg
- 40 gms – 1.4 oz. Edam or Swiss cheese, sliced
- 40 gms – 1.4 oz. ham sliced
- Breadcrumbs to coat
- Vegetable oil for shallow frying
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 1/6 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.