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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 dough and an irresistible filling of mozzarella, sun-dried tomatoes, and basil. It is the perfect snack for the family.

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

Ingredients

2 cups milk
1 cup all-purpose flour
1 teaspoon salt
Margarine for greasing
200g grated mozzarella cheese
1/2 cup well-drained chopped sun-dried tomatoes
1/4 cup fresh basil leaves
1 beaten egg
Breadcrumbs for breading

Where to find ingredients

You can find these ingredients at local supermarkets or open-air markets. Look for mozzarella and margarine in the dairy aisle, and sun-dried tomatoes in the pantry section or deli counters. If you cannot find pre-made breadcrumbs, you can easily make your own by toasting bread and grinding it.

Preparation method

  1. In a small bowl, combine the mozzarella, well-drained sun-dried tomatoes, and fresh basil to prepare the filling.
  2. Place the milk, wheat flour, and salt in a saucepan and stir well until all lumps are dissolved.
  3. Cook the mixture 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 greased with margarine and wait until it cools enough to handle without burning your hands.
  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 in the beaten egg, coat them in breadcrumbs, and fry in hot oil until they are golden brown and crisp.

Observations

The risole is a staple on Brazilian tables and a go-to for snacks. This refined version combines the creaminess of mozzarella with the intense flavor of sun-dried tomatoes and the freshness of basil. The secret is to work with the dough while it is still warm to ensure a smooth, elastic texture that is easy to shape and will not crack when fried.
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Preparation method

Step-by-step images

Step 1

In a small bowl, combine the mozzarella, well-drained sun-dried tomatoes, and fresh basil to prepare the filling.

In a small bowl, combine the mozzarella, well-drained sun-dried tomatoes, and fresh basil to prepare the filling.
Step 2

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

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

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

Cook the mixture 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 greased with margarine and wait until it cools enough to handle without burning your hands.

Transfer the dough to a surface greased with margarine and wait until it cools enough to handle without burning your hands.
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 in the beaten egg, coat them in breadcrumbs, and fry in hot oil until they are golden brown and crisp.

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

Mozzarella, Sun-Dried Tomato, and Basil Risole (Risole de muçarela com tomate seco e manjericão)

Mozzarella, Sun-Dried Tomato, and Basil Risole (Risole de muçarela com tomate seco e manjericão)

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