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 family.
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Ingredients
2 cups of milk
1 cup of all-purpose flour
1 coffee spoon of salt
Margarine for greasing
200 g of shredded mozzarella cheese
1/2 cup of chopped sun-dried tomatoes
1/4 cup of basil leaves
1 egg, beaten
Breadcrumbs for breading
1 cup of all-purpose flour
1 coffee spoon of salt
Margarine for greasing
200 g of shredded mozzarella cheese
1/2 cup of chopped sun-dried tomatoes
1/4 cup of basil leaves
1 egg, beaten
Breadcrumbs for breading
Where to find ingredients
Find high-quality mozzarella and sun-dried tomatoes at your local grocery store or Italian specialty food markets. Fresh basil is usually located in the produce section. Standard all-purpose flour and breadcrumbs can be found in the baking aisle of any major Canadian supermarket.
Preparation method
- In a bowl, mix the mozzarella, well-drained sun-dried tomatoes, and basil to prepare the filling.
- Place the milk, all-purpose flour, and salt in a saucepan and stir 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 pan.
- Transfer the dough to a surface greased with margarine and wait for it to cool down slightly so it can be handled without burning your hands.
- Roll out the dough 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 firmly to seal the risoles.
- Dip the risoles into the beaten egg, coat them in breadcrumbs, and fry in hot oil until they are golden brown and crispy.
Observations
The risole is a classic staple on Brazilian tables and a go-to for savory snacks. This sophisticated version brings together the creaminess of mozzarella, the intense flavor of sun-dried tomatoes, and the freshness 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 cracks when frying.
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