Brazilian recipe
Mozzarella, Sun-Dried Tomato, and Basil Risole (Risole de muçarela com tomate seco e manjericão)
Master the art of making homemade risoles with a crispy dough and a savory filling of mozzarella, sun-dried tomatoes, and fresh basil.
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Ingredients
2 cups of milk
1 cup of wheat flour
1 teaspoon of salt
Margarine for greasing
200 g grated mozzarella cheese
1/2 cup of finely chopped sun-dried tomatoes
1/4 cup of fresh basil leaves
1 egg, beaten
Breadcrumbs for breading
1 cup of wheat flour
1 teaspoon of salt
Margarine for greasing
200 g grated mozzarella cheese
1/2 cup of finely chopped sun-dried tomatoes
1/4 cup of fresh basil leaves
1 egg, beaten
Breadcrumbs for breading
Where to find ingredients
You can find all these ingredients in the dairy, pantry, and fresh produce sections of major local supermarkets. For the best result with the sun-dried tomatoes, look for them packed in oil in the deli or canned goods aisle.
Preparation method
- Combine the mozzarella, drained sun-dried tomatoes, and basil in a bowl to prepare the filling.
- Place the milk, wheat flour, and salt in a saucepan and stir well until all lumps are dissolved.
- Cook over medium heat, stirring constantly until the dough thickens and pulls away completely from the bottom of the pan.
- Transfer the dough to a surface greased with margarine and wait for it to cool until warm enough to handle without burning yourself.
- Roll out the dough until thin and cut into 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 into the beaten egg, coat with breadcrumbs, and fry in hot oil until they are golden brown and crispy.
Observations
The risole is a staple in Brazilian snack culture and a perfect choice for casual gatherings. This sophisticated version combines the creaminess of mozzarella, the bold intensity of sun-dried tomatoes, and the refreshing aroma of basil. The key is to work the dough while it is still warm; this ensures an elastic texture that is easy to shape and prevents any cracks during the frying process.
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