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Brazilian recipe

Mozzarella, Sundried Tomato, and Basil Risoles (Risole de muçarela com tomate seco e manjericão)

Learn how to make a classic homemade risole with a crisp outer shell and a savory filling of mozzarella, sundried tomatoes, and fresh basil.

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90 min preparation 20 min cooking 35 portions 1 product views
Mozzarella, Sundried Tomato, and Basil Risoles (Risole de muçarela com tomate seco e manjericão)

Ingredients

2 cups milk
1 cup wheat flour
1 teaspoon salt
Margarine for greasing
200 g grated mozzarella cheese
1/2 cup chopped sundried tomatoes
1/4 cup fresh basil leaves
1 egg, beaten
Breadcrumbs for breading

Where to find ingredients

You can find these ingredients at local supermarkets or neighbourhood grocery stores. Look for the cheese and dairy section for mozzarella, and the pantry aisle for wheat flour and breadcrumbs. Sundried tomatoes are typically found in the preserves or gourmet condiment section. If unavailable, use a high-quality firm cheese as a substitute for mozzarella.

Preparation method

  1. Combine the mozzarella, well-drained sundried tomatoes, and basil in a mixing bowl to prepare the filling.
  2. Place the milk, wheat flour, and salt in a saucepan and stir thoroughly until all lumps have dissolved.
  3. Cook over medium heat, stirring constantly until the dough thickens and pulls away completely from the bottom of the pan.
  4. Transfer the dough to a surface lightly greased with margarine and allow it to cool slightly so it can be handled without burning.
  5. Roll out the dough until thin and cut out circles using the rim of a glass as a mold.
  6. Place a portion of the filling in the center of each circle, fold in half, and press the edges firmly to seal the risoles.
  7. 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 in Brazilian snack culture and a perfect choice for casual gatherings. This elevated version pairs the creaminess of mozzarella with the concentrated intensity of sundried tomatoes and a hint of fresh basil. The key to the perfect texture is handling the dough while it is still warm, which ensures a pliable consistency that is easy to shape and won't crack during deep frying.
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Preparation method

Step-by-step images

Step 1

Combine the mozzarella, well-drained sundried tomatoes, and basil in a mixing bowl to prepare the filling.

Combine the mozzarella, well-drained sundried tomatoes, and basil in a mixing bowl to prepare the filling.
Step 2

Place the milk, wheat flour, and salt in a saucepan and stir thoroughly until all lumps have dissolved.

Place the milk, wheat flour, and salt in a saucepan and stir thoroughly until all lumps have dissolved.
Step 3

Cook over medium heat, stirring constantly until the dough thickens and pulls away completely from the bottom of the pan.

Cook over medium heat, stirring constantly until the dough thickens and pulls away completely from the bottom of the pan.
Step 4

Transfer the dough to a surface lightly greased with margarine and allow it to cool slightly so it can be handled without burning.

Transfer the dough to a surface lightly greased with margarine and allow it to cool slightly so it can be handled without burning.
Step 5

Roll out the dough until thin and cut out circles using the rim of a glass as a mold.

Roll out the dough until thin and cut out circles using the rim of a glass as a mold.
Step 6

Place a portion of the filling in the center of each circle, fold in half, and press the edges firmly to seal the risoles.

Place a portion of the filling in the center of each circle, fold in half, and press the edges firmly to seal the risoles.
Step 7

Dip the risoles into the beaten egg, coat them in breadcrumbs, and deep-fry in hot oil until they are golden brown and crispy.

Dip the risoles into the beaten egg, coat them in breadcrumbs, and deep-fry in hot oil until they are golden brown and crispy.
Final result

Mozzarella, Sundried Tomato, and Basil Risoles (Risole de muçarela com tomate seco e manjericão)

Mozzarella, Sundried Tomato, and Basil Risoles (Risole de muçarela com tomate seco e manjericão)

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