Brazilian recipe
Mozzarella, Sun-Dried Tomato, and Basil Risole (Risole de muçarela com tomate seco e manjericão)
Learn how to make a homemade risole with a crisp dough 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 all-purpose flour
1 teaspoon of salt
Margarine for greasing
200 g of grated mozzarella cheese
1/2 cup of chopped sun-dried tomatoes
1/4 cup of fresh basil leaves
1 egg, beaten
Breadcrumbs for coating
1 cup of all-purpose flour
1 teaspoon of salt
Margarine for greasing
200 g of grated mozzarella cheese
1/2 cup of chopped sun-dried tomatoes
1/4 cup of fresh basil leaves
1 egg, beaten
Breadcrumbs for coating
Where to find ingredients
You can find all ingredients at local grocery stores and supermarkets, typically in the dairy, pantry, and produce sections.
Preparation method
- Mix the mozzarella, the well-drained sun-dried tomatoes, and the basil in a bowl to prepare the filling.
- Place the milk, wheat flour, and salt in a pot and mix well until all lumps are dissolved.
- Cook the mixture over medium heat, stirring constantly until the dough thickens and pulls away completely from the bottom of the pot.
- Transfer the dough to a surface greased with margarine and wait for it to cool slightly so it can be handled without burning your hands.
- Roll out the dough until thin and cut 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 firmly to seal the risoles.
- Dip the risoles in the beaten egg, coat them in breadcrumbs, and fry in hot oil until golden brown and crispy.
Observations
The risole is a classic on Brazilian tables and perfect 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, which ensures a pliable texture that is easy to shape and prevents cracks when frying.
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