Recipe by Foodiecooklab
A gluten-free, fried-free version of the classic sofficini, made with just 3 ingredients for the dough. They are cooked in the air fryer to achieve a crispy golden finish; they can be filled as desired (e.g. tomato and mozzarella).
Step 1 of 10: Bring the water to a boil.
Step 2 of 10: Add the 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.
Step 3 of 10: Turn off the heat and let the mixture cool until it is workable.
Step 4 of 10: Knead by hand until you obtain a smooth dough ball; if necessary, moisten your hands to work it more easily.
Step 5 of 10: Divide the dough ball into 4 equal portions.
Step 6 of 10: Using oiled parchment paper (to prevent sticking), roll out each portion into thin disks.
Step 7 of 10: Fill each disk with the filling of your choice (for example, tomato and mozzarella), fold closed to form the classic sofficino, and seal the edges well.
Step 8 of 10: If desired, dip the sofficini in beaten egg and then in corn breadcrumbs for a crispy coating.
Step 9 of 10: Cook in the air fryer at 190°C for about 15 minutes, turning halfway through, until golden brown.
Step 10 of 10: Serve hot and enjoy.
In summary: Not suitable for vegans · Contains nickel · Allergens detected: Gluten and Eggs
In gray: not detectedDetected
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
