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).
Bring the water to a boil.
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.
Turn off the heat and let the mixture cool until it is workable.
Knead by hand until you obtain a smooth dough ball; if necessary, moisten your hands to work it more easily.
Divide the dough ball into 4 equal portions.
Using oiled parchment paper (to prevent sticking), roll out each portion into thin disks.
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.
If desired, dip the sofficini in beaten egg and then in corn breadcrumbs for a crispy coating.
Cook in the air fryer at 190°C for about 15 minutes, turning halfway through, until golden brown.
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.
Italia
