Brazilian recipe
Mozzarella, Sun-dried Tomato and Basil Risole (Risole de muçarela com tomate seco e manjericão)
Learn how to make a classic homemade risole with a crisp shell and an irresistible filling of mozzarella, sun-dried tomatoes, and fresh basil. A perfect snack for the whole family.
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Ingredients
2 cups of milk
1 cup of plain flour
1 teaspoon of salt
Margarine for greasing
200g grated mozzarella cheese
1/2 cup finely chopped sun-dried tomatoes
1/4 cup fresh basil leaves
1 egg, beaten
Breadcrumbs for coating
1 cup of plain flour
1 teaspoon of salt
Margarine for greasing
200g grated mozzarella cheese
1/2 cup finely chopped sun-dried tomatoes
1/4 cup fresh basil leaves
1 egg, beaten
Breadcrumbs for coating
Where to find ingredients
You can find all these items at major Australian supermarkets like Woolworths or Coles. Look for the 'deli' or 'dairy' section for mozzarella, and the 'pantry' or 'Italian goods' aisle for sun-dried tomatoes and breadcrumbs. Any standard unsalted margarine will work for greasing.
Preparation method
- In a mixing bowl, combine the mozzarella, well-drained sun-dried tomatoes, and basil leaves to prepare the filling.
- Place the milk, flour, and salt in a saucepan and stir thoroughly until all lumps are dissolved.
- Cook the mixture over medium heat, stirring constantly until the dough thickens and comes away completely from the bottom of the pan.
- Turn the dough out onto a surface greased with margarine and wait until it is cool enough to handle without burning your hands.
- Roll out the dough until thin and cut into circles using the rim of a glass as a template.
- Place a portion of the filling in the centre of each circle, fold in half, and press the edges firmly to seal the risoles.
- Dip the risoles into the beaten egg, coat them in breadcrumbs, and deep-fry in hot oil until they are golden brown and crispy.
Observations
The risole is a staple of Brazilian snack tables and a go-to for any gathering. This sophisticated version blends the creaminess of mozzarella, the intense flavour of sun-dried tomatoes, and the bright notes of fresh basil. The key is to work the dough while it is still warm; this ensures an elastic texture that is easy to shape and won't crack during deep frying.
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