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 fresh basil. The perfect snack for family gatherings.
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Ingredients
2 cups milk
1 cup wheat 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 egg, beaten
Breadcrumbs for breading
1 cup wheat 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 egg, beaten
Breadcrumbs for breading
Where to find ingredients
You can find all these ingredients in local grocery stores or supermarkets. Look for mozzarella and sun-dried tomatoes in the refrigerated dairy or deli section, and find flour and breadcrumbs in the baking aisle.
Preparation method
- Combine the mozzarella, the well-drained sun-dried tomatoes, and the basil in a bowl to prepare the filling.
- Place the milk, wheat flour, and salt in a saucepan and stir well 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 greased with margarine and wait for it to cool until warm so you can handle it without getting burned.
- 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 in the beaten egg, coat them in breadcrumbs, and fry in hot oil until they are golden brown and crispy.
Observations
The risole is a staple on Brazilian tables and a go-to choice for snacks. This sophisticated version combines the creaminess of mozzarella, the intense flavor of sun-dried tomatoes, and the herbal brightness of fresh basil. The secret is to work with 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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