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 crisp pastry shell and a rich, flavourful filling of mozzarella, sun-dried tomatoes, and basil.
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Ingredients
2 cups milk
1 cup plain flour
1 teaspoon salt
Margarine for greasing
200g grated mozzarella cheese
1/2 cup sun-dried tomatoes, chopped
1/4 cup fresh basil leaves
1 egg, beaten
Breadcrumbs for coating
1 cup plain flour
1 teaspoon salt
Margarine for greasing
200g grated mozzarella cheese
1/2 cup sun-dried tomatoes, chopped
1/4 cup fresh basil leaves
1 egg, beaten
Breadcrumbs for coating
Where to find ingredients
You can find all these staples in any local supermarket, usually within the dairy and baking aisles. Look for sun-dried tomatoes in the ambient pantry section, typically near the olives and pasta sauces.
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 stir thoroughly until all lumps have dissolved.
- Cook over medium heat, stirring constantly, until the dough thickens and pulls away completely from the bottom of the pan.
- Turn the dough out onto a surface greased with margarine and leave to cool until warm enough to handle without burning your hands.
- Roll the dough out thinly and cut into circles using the rim of a glass as a cutter.
- Place a small portion of the filling in the centre of each circle, fold over into a half-moon shape, and press the edges firmly together to seal.
- Dip the risoles into the beaten egg, coat thoroughly in breadcrumbs, and deep-fry in hot oil until golden brown and crispy.
Observations
The risole is a firm favourite in Brazilian snack culture and perfect for any occasion. This sophisticated version combines the melt-in-the-mouth quality of mozzarella with the intense tang of sun-dried tomatoes and the aromatic lift of fresh basil. The secret to success is working the dough while it is still warm; this ensures an elastic texture that is easy to shape and will not crack when deep-fried.
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