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Sofficiotti with Spinach, Tomato, and Ham

17/11/2023

Here is the recipe for Sofficiotti with Spinach, Tomato, and Ham, an Italian variant of a classic stuffing that can be used in various base preparations, such as vol-au-vents, puff pastry, or even inside soft rolls.

Ingredients

  • 200 g of fresh or frozen spinach
  • 100 g of diced cooked ham
  • 2 ripe tomatoes
  • 1 small onion
  • 100 g of grated cheese (parmesan, pecorino, or a mix to taste)
  • Extra virgin olive oil
  • Salt and pepper to taste
  • 1 roll of puff pastry or shortcrust pastry (if you want to prepare vol-au-vents or tartlets)
  • 4 soft rolls (if you prefer to stuff the sandwiches)

Preparation

  1. Begin by blanching the spinach in boiling water for a couple of minutes if they are fresh, or by thawing and squeezing them out well if they are frozen. Set aside.

  2. Finely chop the onion and sauté it in a pan with a drizzle of extra virgin olive oil until it becomes translucent.

  3. Add the diced cooked ham to the pan and let it flavor for a couple of minutes.

  4. Cut the tomatoes into cubes after boiling and peeling them (or if you prefer a fresher taste, use them raw), removing as much water as possible, and add them to the sauté in the pan.

  5. Add the spinach to the pan with the rest of the ingredients, salt and pepper to taste, and cook for about 5 minutes to allow the flavors to blend well.

  6. Turn off the heat and add the grated cheese, stirring well until it melts slightly with the residual heat.

  7. If you are using puff pastry, roll it out and cut it into squares or circles, then make a superficial cut at the edge to create a puffed rim during baking. Distribute the filling in the center and bake in the oven at 180 °C (356 °F) for 15-20 minutes, until golden brown.

  8. If you prefer to stuff sandwiches, cut off the top and hollow out the bread of crumbs. Fill it with the mixture of spinach, tomato, and ham, and if you want, put it in the oven for a few minutes to warm up the sandwich and melt the cheese further.

Curiosities

The term “sofficiotti” is not standard in Italian cuisine but evokes the soft and pleasant texture of a properly cooked and stuffed preparation. This dish is a great way to have a rich breakfast or for a brunch. Moreover, spinach is rich in iron and vitamins, while the tomato adds a touch of freshness and acidity that balances the sweetness of the spinach and the saltiness of the ham.

Sofficiotti with Spinach, Tomato, and Ham