Brazilian recipe
Mozzarella, Sun-Dried Tomato, and Basil Risole (Risole de muçarela com tomate seco e manjericão)
Learn how to make homemade risoles with a crispy dough and an irresistible filling of mozzarella, sun-dried tomatoes, and basil. The perfect snack for the family.
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Ingredients
2 cups milk
1 cup all-purpose flour
1 teaspoon salt
Margarine for greasing
200 g shredded mozzarella cheese
1/2 cup chopped sun-dried tomatoes
1/4 cup fresh basil leaves
1 beaten egg
Breadcrumbs for coating
1 cup all-purpose flour
1 teaspoon salt
Margarine for greasing
200 g shredded mozzarella cheese
1/2 cup chopped sun-dried tomatoes
1/4 cup fresh basil leaves
1 beaten egg
Breadcrumbs for coating
Where to find ingredients
Find milk, flour, eggs, and margarine at any local grocery store or supermarket in the dairy and baking aisles. Mozzarella, sun-dried tomatoes, and breadcrumbs are widely available in the deli or pantry sections of local shops.
Preparation method
- Mix the mozzarella, well-drained sun-dried tomatoes, and basil in a bowl to prepare the filling.
- Place the milk, wheat flour, and salt in a saucepan and mix well 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.
- Transfer the dough to a surface greased with margarine and wait for it to cool down enough to handle without burning yourself.
- Roll out the dough with a rolling pin until thin and cut out circles using the rim of a glass as a mold.
- Place a portion of the filling in the center of each circle, fold in half, and press the edges well to seal the risoles.
- Dip the risoles into the beaten egg, coat with breadcrumbs, and fry in hot oil until they are golden and crispy.
Observations
The risole is a classic on Brazilian tables and ideal for snacks. This sophisticated version combines the creaminess of mozzarella, the intense flavor of sun-dried tomatoes, and the freshness of basil. The secret is to work the dough while it is still warm, ensuring an elastic texture that is easy to shape and won't crack during frying.
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