I finally had the chance to make the sofficini today. I ended up making three dishes! I made saucy chops and potatoes for dinner and the sofficini. I also had left over béchamel sauce, so I cooked some macaroni, and made a quick mac and cheese for my lunch.
At Viviane’s suggestion, I made my own pasta sauce as well as béchamel sauce. She had explained how to make them both. I made the pasta sauce first, which I found quick and easy. I had never made béchamel sauce. I had previously made cheese sauce, but cheated, using the microwave. So Viviane insisted that I try and make the béchamel on the stove as it is meant to be. I found it quite intimidating, as I know a great white sauce is not that easy to make. But, in the end I managed it well and ended up with a thick sauce.
Next, I made the pastry dough. It was very easy and quick! I followed the recipe as stipulated. I am not used to working with dough, so I wasn’t sure how it would come out, but in the end I didn’t have difficulty with it.
The most difficult part of this recipe for me was sealing the sofficini after filling the dough. I filled them with cheese and mushrooms. I did not have Mozzarella, so I used a little Gouda instead. I ended up putting too much sauce which made it leak out the sides and it ended up being a pretty messy affair. I guess I am not the most elegant of cooks! However, I managed to close them all. I ended up with 6, all different sizes of course!
I then dipped the sofficini in egg and bread crumbs. Although I was supposed to deep fry them, I shallow fried them one by one in a small pan instead. The reason for this being that oil is very expensive here and it would have been a waste since the oil could probably not be used again. After frying, I placed the sofficini on kitchen roll paper to absorb some of the oil.