Brazilian recipe
Mozzarella, Sun-Dried Tomato, and Basil Risole (Risole de muçarela com tomate seco e manjericão)
Master the art of making a homemade risole with a crispy crust and a savory filling of mozzarella, sun-dried tomatoes, and fresh basil.
0.0 / 5 by 0 Reviews
Ingredients
2 cups milk
1 cup all-purpose flour
1 teaspoon salt
Margarine for greasing
200 g shredded 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
200 g shredded 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 these staples at local markets and grocery stores. Look for mozzarella and fresh basil in the dairy and produce aisles, respectively. Sun-dried tomatoes are typically available in the pantry or gourmet sections.
Preparation method
- Combine the mozzarella, well-drained sun-dried tomatoes, and basil in a bowl to prepare the filling.
- Place the milk, flour, and salt in a saucepan and whisk thoroughly until all lumps are dissolved.
- Cook the mixture over medium heat, stirring constantly, until the dough thickens and pulls away from the bottom of the pan.
- Transfer the dough to a surface greased with margarine and allow it to cool slightly so it can be handled safely.
- Roll out the dough until thin and use the rim of a glass as a cutter to create circular shapes.
- Place a spoonful of filling in the center of each dough 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 golden brown and crispy.
Observations
The risole is a staple in Brazilian snacking culture, beloved for its versatility and comfort. This refined version balances the creamy richness of mozzarella with the tangy depth of sun-dried tomatoes and the bright aromatic notes of fresh basil. The secret to success lies in working the dough while it is still warm, which ensures a pliable, smooth texture that is easy to shape and will not crack when deep-fried.
Ratings and comments