Brazilian recipe
Mozzarella, Sun-Dried Tomato, and Basil Risoles (Risole de muçarela com tomate seco e manjericão)
Learn how to make a classic homemade risole with a golden, crispy 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 milk
1 cup all-purpose flour
1 teaspoon salt
Margarine for greasing
200g grated mozzarella cheese
1/2 cup chopped sun-dried tomatoes
1/4 cup fresh basil leaves
1 beaten egg
Breadcrumbs for breading
1 cup all-purpose flour
1 teaspoon salt
Margarine for greasing
200g grated mozzarella cheese
1/2 cup chopped sun-dried tomatoes
1/4 cup fresh basil leaves
1 beaten egg
Breadcrumbs for breading
Where to find ingredients
You can find all these ingredients at local supermarkets or grocery stores in Fiji. Look for dairy products in the chilled section and shelf-stable items like flour, breadcrumbs, and sun-dried tomatoes in the baking or international food aisles.
Preparation method
- In a small bowl, combine the mozzarella, well-drained sun-dried tomatoes, and fresh basil to prepare the filling.
- Place the milk, flour, and salt in a saucepan and stir thoroughly 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 lightly greased with margarine and wait for it to cool until warm enough to handle 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 spoonful of 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 deep-fry in hot oil until they are deep golden brown and crispy.
Observations
The risole is an absolute classic in Brazil and a staple for snacks. This sophisticated version combines the creaminess of mozzarella with the intense flavor of sun-dried tomatoes and the vibrant freshness of basil. The secret lies in working with the dough while it is still warm, which ensures a smooth, elastic texture that is easy to shape and won't crack during deep frying.
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